| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Consuming, Passions |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken Maryland pieces; skinned |
| 750 |
ml |
Chicken stock |
| 2 |
|
Young leeks |
| 2 |
md |
Carrots; grated |
| 2 |
|
Sticks celery cut into rings |
| 1 |
md |
Onion chopped finely |
| 1 |
sm |
Sprig parsley |
| 1 |
sm |
Sprig thyme |
| 2 |
|
Bay leaves |
| 1/2 |
ts |
Grated nutmeg |
| 3 |
|
Juniper berries; crushed |
| 2 |
|
Cloves garlic; finely chopped |
| 2 |
|
Egg yolks; lightly beaten |
| 2 |
ts |
Cornflour |
| 1 |
ts |
Dijon mustard |
|
|
Juice and grated rind of 1 large lemon |
INSTRUCTIONS
In a large saucepan, put chicken pieces, stock, onion, herbs, juniper
berries, nutmeg and half the celery, leek and carrot. If not already
covered with stock, add water the cover the chicken pieces and simmer
until chicken falls off the bone (about 1 hour).
Drain chicken and keep warm. Strain cooking liquid back into the
saucepan.
Add remaining leek, carrot, celery and garlic and cook uncovered for
30 minutes allowing stock to reduce to half the volume of strained
liquid.
Just before serving, remove chicken meat from bone.
Mix together egg yolks, cornflour, and mustard. Slowly mix in lemon
juice and rind.
Ladle in a spoon at a time of reducing stock, stirring constantly
until about 500ml is added, then pour this mixture back into reducing
stock. Allow to thicken for a minute or so.
Arrange chicken on warm serving plate and pour over the thick sauce
with its vegetables.
Leftover potential: Keeps for two or three days in the refrigerator.
Converted by MC_Buster.
Per serving: 74 Calories (kcal); 3g Total Fat; (40% calories from
fat); 3g Protein; 7g Carbohydrate; 106mg Cholesterol; 1743mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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