Cold Dressed Chicken Recipe

Summary

Preparation Time1 Hr 15 MinCooking Time35 Min
Ready In1 Hr 50 MinDifficulty LevelMedium
Health IndexAverageServings2
CuisineCourse
MethodMain Ingredient

Ingredients

 Chicken breasts1 , boned, skinned
 Onion1 Small, sliced
 Bay leaf1
 Black peppercorns To Taste
 Chicken stock1⁄2 Pint (300 Milliliter)
 Canned tuna in brine7 Ounce, drained
 Mayonnaise5 Tablespoon
 Lemon juice2 Tablespoon
 Red peppers2 , seeded and cut thin
 Capers7 Ounce (Or Small Jar)
 Salt1 Pinch

Nutrition Facts

Serving size

Calories 591 Calories from Fat 297

% Daily Value*

Total Fat 33 g50.7%

Saturated Fat 3.4 g17.1%

Trans Fat 0 g

Cholesterol 80.3 mg

Sodium 1342.3 mg55.9%

Total Carbohydrates 29 g9.7%

Dietary Fiber 3.9 g15.6%

Sugars 10.2 g

Protein 46 g92.5%

Vitamin A 80.3% Vitamin C 296.5%

Calcium 39.1% Iron 9.8%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a heavy based saucepan, keep the chicken bteasts in a single layer.
2) Put in the onion, bay leaf, peppercorns and pour in stock.
3) Let it come to a boil and lower the heat.
4) Close the lid and simmer for 15 minutes.
5) Switch off the heat and let the chicken to cool in the stock.
6) Using a slotted spoon, remove the chicken.
7) Using a knife, slice the breasts thickly and arrange on a serving plate.
8) Return the stock to heat and boil the chicken stock until reduced to 5 tbsp.
9) Through a fine sieve. strain and cool.
10) In a bowl, blend the tuna, mayonnaise, lemon juice, 3 tbsp stock and salt until smooth.
11) Pour in the remaining stock to the sauce, and reduce to the thickness of double cream.

FINALIZING
12) Take a platter and keep the chicken in the middle of it. Pour the sauce over the chicken.
13) Line strips of red pepper in a lattice pattern on the sauce.
14) Keep a caper in the centre of each square.

SERVING
15) Refrigerate for 1 hour and serve with mixed salad and tomatoes.
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