Chicken with Lemon and Almonds recipe
ingredients
1.4 kg (3 lb) chicken
50 g (2 oz) blanched almonds
1 lemon, thinly sliced
1 garlic clove, skinned
25 g (1 oz) butter, softened
salt and freshly ground pepper
450 ml (1 pint) stock made from the giblets
125 g (4 oz) button mushrooms, wiped and sliced
15 ml (1 tbsp) cornflour
60 ml (4 tbsp) single cream
watercress, to garnish
50 g (2 oz) blanched almonds
1 lemon, thinly sliced
1 garlic clove, skinned
25 g (1 oz) butter, softened
salt and freshly ground pepper
450 ml (1 pint) stock made from the giblets
125 g (4 oz) button mushrooms, wiped and sliced
15 ml (1 tbsp) cornflour
60 ml (4 tbsp) single cream
watercress, to garnish
method
1. Loosen the chicken skin all over the breast with the
fingertips. Slip the almonds under the skin.
2. Stuff the lemon into the chicken cavity with the garlic. Truss or tie the bird securely.
3. Place the chicken in a roasting tin and spread butter all over its surface. Season well. Pour the stock around the chicken and roast in the oven at 200°C (400°F) mark 6 for 1 hour, basting frequently.
4. Add the mushrooms to the roasting tin. Lay a piece of foil over the bird and continue cooking for a further 20 minutes, until the bird is tender.
5. Drain the bird, discard the lemon and garlic. Joint the chicken.
6. Blend the cornflour with a little water until smooth, pour into the pan juices and heat, stirring, until thickened. Add the fresh cream without re-boiling the sauce. Adjust the seasoning and spoon over the bird for serving. Garnish with watercress.
fingertips. Slip the almonds under the skin.
2. Stuff the lemon into the chicken cavity with the garlic. Truss or tie the bird securely.
3. Place the chicken in a roasting tin and spread butter all over its surface. Season well. Pour the stock around the chicken and roast in the oven at 200°C (400°F) mark 6 for 1 hour, basting frequently.
4. Add the mushrooms to the roasting tin. Lay a piece of foil over the bird and continue cooking for a further 20 minutes, until the bird is tender.
5. Drain the bird, discard the lemon and garlic. Joint the chicken.
6. Blend the cornflour with a little water until smooth, pour into the pan juices and heat, stirring, until thickened. Add the fresh cream without re-boiling the sauce. Adjust the seasoning and spoon over the bird for serving. Garnish with watercress.
serving amount
serves 4
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