Рецепт Chicken Waterzooi

Name: Chicken Waterzooi
Ingredients: 4 Tbsp. Butter; 2 med Finely minced onions; 4 x Leeks, white parts only, thoroughly washed and sliced into 3-inch long pcs One, (4-lb.) whole chicken, giblets and fat removed from cavity; 6 c. Reduced-sodium chicken broth; 1/8 tsp Dry thyme; 1/4 tsp Saffron; 1 x Bay leaf Water as needed; 4 lrg Carrots, peeled; 4 x Celery stalks, washed; 4 med Red new potatoes Salt and freshly grnd black pepper; 1 c. Heavy cream; 2 c. Loosely packed parsley leaves, washed

от Global Cookbook

Add a photo

click to rate

0 голосов | 1286 визитов

0 отзывов | 0 комментариев

Порций: 1

Ингредиенты

4 Tbsp. Butter
2 med Finely minced onions
4 x Leeks, white parts only, thoroughly washed and sliced into 3-inch long pcs One, (4-lb.) whole chicken, giblets and fat removed from cavity
6 c. Reduced-sodium chicken broth
1/8 tsp Dry thyme
1/4 tsp Saffron
1 x Bay leaf Water as needed
4 lrg Carrots, peeled
4 x Celery stalks, washed
4 med Red new potatoes Salt and freshly grnd black pepper
1 c. Heavy cream
2 c. Loosely packed parsley leaves, washed

Инструкции

In a 6-qt soup pot over low heat, heat the butter. Add in the onions and leeks, cover and stew gently for about 5 min or possibly till softened but not golden brown.
Place the chicken, breast side up, over the onions and leeks. Add in the chicken broth, thyme, saffron and bay leaf and sufficient water to cover the bird by three-quarters. Bring the liquid to a simmer, cover and simmer for 20 min, turning the bird once, or possibly till the chicken is partially cooked.
While the chicken is cooking, peel and cut the carrots into 2-inch rounds. Cut the celery into 2-inch pcs. Peel and quarter the potatoes (keep them in cool water till needed so they don't discolor).
After the chicken has simmered for 20 min, add in the carrots, celery, potatoes, 1/2 tsp. of salt and pepper to taste and simmer for another 25 min or possibly till the vegetables are very tender and the chicken is cooked through.
Remove the chicken from the pot to a platter and cold long sufficient so you can remove the skin without burning your fingers. As this is cooling, strain the broth into a large bowl, reserving the vegetables and throw away the bay leaf. Return the broth to the pot, skim off excess fat and boil it down till 5 c. remain; season well with salt and pepper to taste.
When the chicken is cold sufficient to handle, remove and throw away the skin. Remove as much of the cooked chicken as you can, in long thin strips. (Note: You can do the entire recipe up till this point a day in advance.) Mince the parsley.
When ready to eat, add in the cream to the broth, along with the reserved vegetables and chicken strips. Simmer gently without boiling till the ingredients are reheated. Season with salt and pepper to taste and stir in the parsley; serve immediately.
Fruit;