Chicken A La Frangaise Recipe

Chicken A La Frangaise is an easy to prepare recipe which you will simply love. I bet, you will surely get a huge fan following for this Chicken A La Frangaise recipe!

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Celery2 Bunch (200 gm)
 Chickens2 (2 Whole Of 3 Pound Each)
 Lemon juice2 Tablespoon
 Salt2 1⁄2 Teaspoon
 Freshly ground pepper1⁄4 Teaspoon
 Garlic powder1⁄4 Teaspoon
 Diced onions1 Cup (16 tbs)
 Melted butter2 Tablespoon
 Chicken stock1 3⁄4 Cup (28 tbs) (Basic)
 All purpose flour2 Tablespoon
 Water1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 6392 Calories from Fat 3935

% Daily Value*

Total Fat 437 g672.1%

Saturated Fat 133.3 g666.6%

Trans Fat 0 g

Cholesterol 2102 mg

Sodium 7506.5 mg312.8%

Total Carbohydrates 64 g21.3%

Dietary Fiber 7.3 g29.2%

Sugars 18.2 g

Protein 520 g1039.5%

Vitamin A 109.1% Vitamin C 127.3%

Calcium 45% Iron 154.2%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 425 °F.
Trim stem ends of celery; keep bunches intact.
Cut leaves off bunches of celery; reserve for stuffing.
Cut each celery bunch lengthwise into 4 pieces; set aside.
Brush chickens inside and out with lemon juice.
Combine salt, pepper, and garlic powder; rub in cavities and on skin of chickens.
Fill chicken cavities with reserved celery leaves and onions; secure openings with skewers.
Place chickens in shallow dish; cover.
Chill 2 to 4 hours to blend seasonings with chickens.
Place chickens on rack in roasting pan; brush with butter.
Bake in oven 30 minutes or until browned.
Arrange celery bunch pieces around chickens.
Pour stock into pan; cover pan.
Reduce oven temperature to 375 °F, bake 1 hour or until chickens are tender.
Remove celery mixture from chicken cavities; discard.
Arrange chickens on heated serving platter; surround with the celery pieces.
Drain 2 cups pan liquid into saucepan; bring to boil.
Mix flour and water until smooth; stir into pan liquid.
Cook, stirring constantly, until thickened; pour into gravy boat.
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