| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Poultry |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 3 |
lb |
Chicken |
| 1 |
tb |
Butter |
| 1 |
|
Onion, finely chopped |
| 1 |
|
Clove garlic, finely chopped |
| 2 |
|
Carrots, finely chopped |
| 2 |
|
Stalks celery, finely chopped |
|
|
Grated rind and juice of 1 lemon |
| 1/4 |
c |
Vermouth |
| 1/4 |
c |
Chicken broth |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper |
| 1 |
tb |
Cornstarch dissolved in 2 Tb. cold water |
| 2 |
tb |
Finely chopped parsley |
INSTRUCTIONS
A delicately flavored chicken served with rice.
Soak the pot in cold water for 10 minutes. Place the butter inside the
cavity of the chicken. Truss the chicken. Place the onion, garlic, carrots
and celery in the pot. Place the chicken on top of the vegetables, breast
side up. Add the grated lemon rind and juice, vermouth, chicken broth, salt
and pepper. Cover the pot and place in a cold oven. Heat the oven to 450
degrees F. and bake for 1 1/2 hours. Pour the pan juices into a small
sauce- pan. Bring to boiling point and stir in the cornstarch dissolved in
cold water. Stir with a wire whisk until thickened into a sauce. Cut the
chicken into serving pieces. Arrange chicken on a bed of rice. Cover with
the sauce and garnish with parsley.
From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C.,
1974.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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