
Preparation time: 20 minutes
Cooking time: 1 hour
INGREDIENTS:
1.5 kilo whole chicken or leg quarters, cut into 8 pieces
with skin on
1000 ml chicken stock
300 g white onions
200 g California raisins
150 g butter
10 g flour
1 sachet bay leaf, parsley stems, thyme
1 small celery
LIAISON:
250 ml cream
3 egg yolks
1 tbsp. lemon juice
Salt, white pepper, nutmeg to taste
PROCEDURE:
1. Wash and pat dry chicken pieces.
2. Chop half of California raisins coarsely and season
with salt and white pepper.
3. Insert California raisin mixture into skin of chicken
pieces.
4. Melt butter in brazier over moderate heat.
5. Add chicken and onions; lightly cook without browning
chicken pieces.
6. Add flour, and stir so that it combines with the fat
to make a roux.
7. Cook for 2 minutes.
8. Add stock, stir, add 1 sachet and simmer for 30
minutes.
9. Decant or strain.
10. Set aside chicken pieces to make a sauce.
PROCEDURE FOR SAUCE:
1. Simmer sauce add the remaining raisins, season with
salt and white pepper.
2. Degrease (skim off any fat on the surface), reduced by
25% or about 10 minutes of simmer.
3. Mix together yolk and cream in a bowl to make a
liaison.
4. Temper liaison (add 25% of the sauce to the egg/cream
mixture ever so gradually, then mix it all back to the sauce in the pan).
5. Bring to just below simmer while stirring. NEVER BOIL.
6. Correct seasoning with salt, white pepper, lemon juice
and nutmeg.
TIP:
Once liaison is added to the sauce, never boil mixture,
otherwise egg will coagulate. You can always swirl-in up to 50g of butter to
sauce towards end of cooking time to further improve flavor and consistency of
sauce.
SERVING SUGGESTION:
Pour sauce on chicken. Sprinkle more California raisins
if preferred. Garnish with chopped parsley and lemon slices.
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