Chicken With Lemon

Chicken Recipes 'To-Go'

Chicken And Fruit Recipes

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Ingredients:

1 stephen ceideburg
3 lb chicken
1 tbsp butter
1 onion, finely chopped
1 clove garlic, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
1 grated rind and juice of 1 lemon
1/4 cup vermouth
1/4 cup chicken broth
1/2 tsp salt
1 freshly ground black pepper
1 tbsp cornstarch dissolved in 2 tb. cold, water
2 tbsp 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.

Servings: 4

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

Fables "The Milkmaid and her Pail" "Don't count your chickens before they are hatched." - Aesop