Chicken With Celery Lemon And Juniper Recipe

Summary

Preparation Time25 MinCooking Time20 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Interest Group

Ingredients

 Roasting chicken2 1⁄2 Pound (1 1/4 Kilogram)
 Oil/Butter2 Cup (32 tbs) (For Deep Frying)
 Sliced onion2 Ounce (60 Gram)
 Celery stick1 Large
 Lemon slices2 (Thick Slices)
 Juniper berries6 , lightly crushed
 Bay leaf1
 Whole garlic cloves2
 White wine1⁄2 Cup (8 tbs) (As Required)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 754 Calories from Fat 508

% Daily Value*

Total Fat 57 g87%

Saturated Fat 14.4 g71.8%

Trans Fat 0 g

Cholesterol 206.9 mg

Sodium 307.2 mg12.8%

Total Carbohydrates 4 g1.4%

Dietary Fiber 0.77 g3.1%

Sugars 1.2 g

Protein 49 g98.4%

Vitamin A 9.2% Vitamin C 8.1%

Calcium 4.8% Iron 17.6%

*Based on a 2000 Calorie diet

Directions

Remove excess fat from the inside of the chicken and cut off the parson's nose.
Remove any trussing strings.
Brown lightly all over in a little oil, butter or a mixture of both.
Remove from the pan and pat off excess oil or butter with absorbent paper..
Put the onion, celery, lemon, juniper berries, bay leaf and garlic into a heavy-based saucepan with a tight-fitting lid that is just large enough to take the chicken.
If the fit is too tight, some of the flavourings can be put inside the bird.
Place the chicken on top and pour in enough white wine to reach just to the top of the wing joint (most of the bird should be out of the liquid).
Season lightly, cover tightly, bring to the boil, then reduce to a steady, low simmer.
Cook for about 25 minutes per 500 g/1 lb or until cooked.
(If a leg moves easily, the chicken is done, but with this method of cooking the bird will not dry out easily, so, if in doubt, cook for another 10-15 minutes.) Remove the bird from the pan and cover lightly with foil.
Strain the pan juice and return to the pan.
The purist would reduce this sauce over heat, adjust the flavouring and serve but, for a touch of luxury, reduce some double cream until it is thick and add to the reduced pan juices or mix the reduced juices with a generous quantity of strained plain yoghurt off the heat.
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