Chicken with lemon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 3 | pounds | Chicken |
| 1 | tablespoon | 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 | ||
| ¼ | cup | Vermouth |
| ¼ | cup | Chicken broth |
| ½ | teaspoon | Salt |
| Freshly ground black pepper | ||
| 1 | tablespoon | Cornstarch dissolved in 2 Tb. cold water |
| 2 | tablespoons | Finely chopped parsley |
Directions
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 1½ 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.