Poached Chicken, Peach And Rose Petal Salad

When ye murmur and repine under cross and afflictive dispensations, this is a presuming to instruct God how to deal with you, and to reprove Him as if He were in the wrong. Yea, there is a kind of implicit blasphemy in it, as if you had more wisdom and justice to dispose of your lot, and to carve out your own portion in the world. This is upon the matter the language of such a disposition, Had I been on God’s counsel, I had ordered this matter better; things had not been with me as now they are. O presume not to correct the infinite wisdom of God, seeing He has decreed all things most wisely and judiciously.

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains		Grigson	1	Servings

INGREDIENTS

1		Free range chicken
1		Lemon
1		Carrot, quartered
1		Onion, quartered
1		Stick celery, quartered
1		Bay leaf, 2 sprigs thyme or
		lemon thyme 2
		sprigs parsley tied
		together with
		string to make a
		bouquet garni
		Salt and pepper
1 1/2	T	Rose, orange and chilli
		vinegar or white
		wine or tarragon
		vinegar
6	T	Single cream
1/2	t	Caster sugar
2		Ripe peaches, skinned and
		sliced
2		Little gem lettuces
		shredded
110	g	Freshly shelled peas, not
		frozen or
		200g/7oz podded
		broad beans frozen
		and thawed if
		necessary
		A small handful of mint
		leaves
		Petals of one full scented
		rose

INSTRUCTIONS

To Poach the Chicken: Put in a large saucepan. Pare off the lemon  zest
with a vegetable parer and add to the pan.  2 Squeeze the lemon juice
and add with the remaining ingredients. Add  water to cover. Boil and
simmer for 40-50 minutes until cooked. Let  the chicken cool in its
broth, remove and discard the skin and bones.  Shred half the meat and
save the rest for another dish.  3 For the Dressing: Whisk the vinegar
with the sugar and salt until  dissolved and whisk in the cream. Add
the pepper, taste and adjust the  seasoning.  4 If using broad beans,
let the frozen beans defrost. If they are  fresh, blanch in boiling
water for a minute or two and drain.  5 Continue by slitting open the
tough grey outer skin and squeezing  out the tender, bright green
beanlet lodged inside. Simmer for a few  minutes in a fresh batch of
lightly salted water before draining  thoroughly.  6 Before serving
arrange the shredded little gem in the base of a  bowl and lay the
chicken over it. Scatter the peach slices, rose  petals and mint leaves
and the peas or beans over the chicken.  Drizzle some dressing over -
not too much or it'll look murky.  7 Put the rest into a small jug and
pass around, so that each diner  can dress his or her own salad as
desired.  Converted by MC_Buster.  Recipe by: Sophie Grigson  Converted
by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: the ultimate”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 950 Calories From Fat: 63 Total Fat: 7.5g Cholesterol: 3.6mg Sodium: 1723mg Potassium: 3940.9mg Carbohydrates: 178.3g Fiber: 59.1g Sugar: 55.2g Protein: 58.2g

We should understand that, fundamentally, our faith is not about what we do (as important as that is), nor is it about what we think (as important as that is). Our faith is fundamentally strengthened by understanding who we are through the indwelling Christ. We are who we are because of our union with Him. Nothing else can be the integration point (the place where the promises of Scripture and our identity intersect) of true spirituality. If we make what we do (right actions) the integration point of our faith, then we become fundamentalist and Pharisaical, with the judgement of others' misbehaviors the preoccupation of our religion. If we make what we think (right doctrine) the integration point of our faith, then we become rationalistic debaters with judgement of other’ faulty doctrine the preoccupation of our religion.

Bryan Chapell