Cidered Chicken with Mushrooms recipe
ingredients
3 1/2 lb (1.5kg) chicken
1/2 pt (300ml) cider
1 onion, chopped
salt and black pepper
milk
1/2 stick (2 oz) 50 g butter
1/3 cup (50 g) plain flour (All purpose)
3 cup (225 g) button mushrooms, sliced
fresh parsley (to garnish)
1/2 pt (300ml) cider
1 onion, chopped
salt and black pepper
milk
1/2 stick (2 oz) 50 g butter
1/3 cup (50 g) plain flour (All purpose)
3 cup (225 g) button mushrooms, sliced
fresh parsley (to garnish)
method
1. Heat the oven to 350°F (180°C) mark 4.
2. Place the chicken and giblets in a small roasting tin or casserole, add the cider and onion and season well with salt and freshly ground pepper.
3. Cover with a lid or foil and cook in the oven for 20 minutes per lb (450g) plus an extra 20 minutes (i.e. about 1 1/2 hours).
4. To test if the chicken is cooked, pierce the thickest part of the leg with a skewer: if clear juices run out, the bird is cooked. Lift it out onto a plate to cool. Strain off the remaining liquid in the tin, skim off the fat and make up to 1 1/4 pt (750ml) with milk.
5. Chop the chicken liver. Remove the meat from the bird and cut into good sized pieces, then add the liver.
6. Use the carcass and the giblets to make stock for soup on another occasion.
7. Melt the butter in a saucepan, add the flour and cook for 2 minutes without colouring. Stir in the stock and milk, slowly at first, and bring to the boil. Add the mushrooms and season with plenty of salt and pepper.
8. Stir in the chicken pieces and turn into a warm serving dish when piping hot.
9. Garnish with parsley.
2. Place the chicken and giblets in a small roasting tin or casserole, add the cider and onion and season well with salt and freshly ground pepper.
3. Cover with a lid or foil and cook in the oven for 20 minutes per lb (450g) plus an extra 20 minutes (i.e. about 1 1/2 hours).
4. To test if the chicken is cooked, pierce the thickest part of the leg with a skewer: if clear juices run out, the bird is cooked. Lift it out onto a plate to cool. Strain off the remaining liquid in the tin, skim off the fat and make up to 1 1/4 pt (750ml) with milk.
5. Chop the chicken liver. Remove the meat from the bird and cut into good sized pieces, then add the liver.
6. Use the carcass and the giblets to make stock for soup on another occasion.
7. Melt the butter in a saucepan, add the flour and cook for 2 minutes without colouring. Stir in the stock and milk, slowly at first, and bring to the boil. Add the mushrooms and season with plenty of salt and pepper.
8. Stir in the chicken pieces and turn into a warm serving dish when piping hot.
9. Garnish with parsley.
serving amount
serves 6.
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more information
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