1 chicken weighing 1 kg (2 1/4 lbs)
1 1/2 tsp salt
1/2 onion
1 bay leaf
1 clove
4 oz (100 g) leeks
1 medium carrot
1 small piece celeriac
2 1/4 lb (1 kg) asparagus
2 tbsp cider vinegar
Pinch white pepper
Pinch sugar
4 tbsp corn oil
2 tbsp chopped chives
1 1/2 tsp salt
1/2 onion
1 bay leaf
1 clove
4 oz (100 g) leeks
1 medium carrot
1 small piece celeriac
2 1/4 lb (1 kg) asparagus
2 tbsp cider vinegar
Pinch white pepper
Pinch sugar
4 tbsp corn oil
2 tbsp chopped chives
method
1. Wash chicken and giblets, sprinkle with 1 tsp salt, cover with water and bring to the boil. Skim off any scum that forms during first 15 minutes.
2. Then turn heat down and poach chicken very gently for 1 1/2 hours.
3. Peel onion, spike bay leaf onto it with clove and add to chicken.
4. Trim, wash and slice leeks. Scrape and wash carrot, then cut into sticks. Peel, wash and halve celeriac.
5. After chicken has cooked for 30 minutes, add prepared vegetables to pan and continue to cook uncovered for remaining time.
6. Wash asparagus and peel stems where necessary.
7. At end of cooking time, remove chicken from pan, straining stock and returning it to pan. Bring back to the boil.
8. Tie asparagus firmly into a thick bunch and stand upright on bases in the chicken stock. Invert another saucepan over top and simmer for 10-12 minutes until tender. Remove from pan.
9. Take chicken meat off bone and cut into even pieces. Allow chicken and asparagus to cool.
10. Mix cider vinegar with 1/2 tsp salt, pepper, sugar and oil, then stir this dressing into chicken and asparagus.
11. Sprinkle with chives before serving.
2. Then turn heat down and poach chicken very gently for 1 1/2 hours.
3. Peel onion, spike bay leaf onto it with clove and add to chicken.
4. Trim, wash and slice leeks. Scrape and wash carrot, then cut into sticks. Peel, wash and halve celeriac.
5. After chicken has cooked for 30 minutes, add prepared vegetables to pan and continue to cook uncovered for remaining time.
6. Wash asparagus and peel stems where necessary.
7. At end of cooking time, remove chicken from pan, straining stock and returning it to pan. Bring back to the boil.
8. Tie asparagus firmly into a thick bunch and stand upright on bases in the chicken stock. Invert another saucepan over top and simmer for 10-12 minutes until tender. Remove from pan.
9. Take chicken meat off bone and cut into even pieces. Allow chicken and asparagus to cool.
10. Mix cider vinegar with 1/2 tsp salt, pepper, sugar and oil, then stir this dressing into chicken and asparagus.
11. Sprinkle with chives before serving.
serving amount
serves 6-8
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
