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!
Ingredients
| Celery | 2 Bunch (100gm) | |
| Chickens | 2 | |
| Lemon juice | 2 Tablespoon | |
| Salt | 2 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Onions | 1 Cup (16 tbs), diced | |
| Melted butter | 2 Tablespoon | |
| 1 3/4 cups Basic Chicken Stock | ||
| All purpose flour | 2 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
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.
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.
Chef
