Chicken with Anchovy Mayonnaise
Ingredients
- 1 roasting chicken weighing 2 1/2 lbs
- 1 bunch parsley
- 3 sprigs fresh basil
- Soup vegetables carrots, leek, celery, etc.
- 1 onion
- 1 bay leaf
- 1 clove
- 4 oz tuna/canned
- 4 anchovy fillets
- 1 tbsp capers
- 1 gherkin
- 4 tbsp mayonnaise
- 1 tsp lemon juice
- Pinch each salt and freshly
- ground white pepper
- 1/2 lemon
Instructions
- Wash chicken both inside and out, then place in large saucepan. Wash sprigs of basil and parsley stalks and add to chicken, together with prepared soup vegetables.
- Peel and halve onion, spike bay leaf on one half with clove and add both pieces to chicken.
- Pour on sufficient boiling water to cover chicken well.
- Boil chicken for 30 minutes, removing any scum as it forms, then reduce heat and poach gently for 1 hour longer.
- Drain tuna and finely chop with anchovies, capers and gherkin. Stir this mixture into mayonnaise, seasoning to taste with lemon juice, salt and pepper.
- Finely chop parsley and add to mayonnaise.
- Cool chicken in stock before cutting into serving portions and arranging on platter.
- Cut lemon into wedges. Garnish chicken with lemon wedges and serve with the anchovy mayonnaise.
Calories: 378 kcal
Carbohydrates: 3 g
Protein: 29 g
Fat: 27g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 108 mg
Sodium: 198 mg
Potassium: 343 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 636 IU
Vitamin C: 9 mg
Calcium: 28 mg
Iron: 2 mg