SPRING CHICKEN
Vårkyckling
Normally, a boiled cold chicken doesn't look overly appetizing. But if you de-bone it, make a golden yellow sauce to pour over it and sprinkle with some grated lemon zest, everything is different. Beautiful, delicious and - best of all - no bones.
4 servings
1 boiled, cold chicken
Sauce:
2 tablespoons butter or margarine
2 tablespoons flour
1.6 cup chicken bouillon
fresh juice from ½ lemon
grated lemon zest
salt, white pepper
1 egg yolk
0.4 cup heavy Cream
De-bone the chicken and cut it in pieces. Put them on a serving plate.
Sizzle fat and flour. dilute with chicken bouillon and boil the sauce for about 3 minutes while stirring. Flavor with lemon juice, lemon zest, salt and white pepper. Let the sauce get cold and stir in the egg yolk. Beat the cream until stiff and stir it into the sauce.
Serve with rice or a nice bread and a tossed green salad.
Enjoy!
Bella
Vårkyckling
Normally, a boiled cold chicken doesn't look overly appetizing. But if you de-bone it, make a golden yellow sauce to pour over it and sprinkle with some grated lemon zest, everything is different. Beautiful, delicious and - best of all - no bones.
4 servings
1 boiled, cold chicken
Sauce:
2 tablespoons butter or margarine
2 tablespoons flour
1.6 cup chicken bouillon
fresh juice from ½ lemon
grated lemon zest
salt, white pepper
1 egg yolk
0.4 cup heavy Cream
De-bone the chicken and cut it in pieces. Put them on a serving plate.
Sizzle fat and flour. dilute with chicken bouillon and boil the sauce for about 3 minutes while stirring. Flavor with lemon juice, lemon zest, salt and white pepper. Let the sauce get cold and stir in the egg yolk. Beat the cream until stiff and stir it into the sauce.
Serve with rice or a nice bread and a tossed green salad.
Enjoy!
Bella
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