Escabeche Recipe
Escabeche! A sumptuous dish dressing that can be added to your dinner spread with confidence. This delightful well flavored chicken dish will leave you licking your finger! Try this wonderful This is Escabeche recipe.
Ingredients
| 2 3-pound chickens, cut into serving pieces | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| Dry white wine | 2 Cup (16 tbs) | |
| Cider vinegar | 2 Cup (16 tbs) | |
| Hot water | 2 Cup (16 tbs) | |
| 6 carrots, sliced diagonally 1/8 inch thick | ||
| 4 medium onions, cut into eighths | ||
| Celery stalks | 4 , sliced | |
| Leeks | 2 Small, sliced | |
| Bouquet garni (4 parsley sprigs, 1 bay leaf, 2 to 3 whole cloves and 1/2 teaspoon thyme) | ||
| Ground pepper | 1 To taste | |
| Lemons | 2 , thinly sliced | |
| Salt | To Taste | |
Directions
Pat chicken dry with paper towels.
Heat oil in heavy 6 to 8 quart dutch oven or stockpot.
Add chicken in batches and brown well on all sides.
Pour off fat and return chicken to pot.
Add remaining ingredients except lemons and bring to boil over high heat.
Reduce heat to medium-low, cover and simmer gently until chicken is tender, about 30 minutes.
Remove from heat and let chicken cool to room temperature in stock.
Discard bouquet garni.
Remove skin and bones from chicken and cut meat into finger-size pieces.
Remove vegetables.
Cool broth; discard fat and strain broth through cheesecloth.
Pour small amount of broth into large, deep serving bowl.
Arrange chicken in spoke pattern in bottom.
Top with carrot slices in overlapping pattern.
Distribute onion wedges, leeks and 2/3 of celery around outer edge.
Top carrot with remaining 1/3 of celery.
Pour remaining broth over vegetables.
Refrigerate until set
Heat oil in heavy 6 to 8 quart dutch oven or stockpot.
Add chicken in batches and brown well on all sides.
Pour off fat and return chicken to pot.
Add remaining ingredients except lemons and bring to boil over high heat.
Reduce heat to medium-low, cover and simmer gently until chicken is tender, about 30 minutes.
Remove from heat and let chicken cool to room temperature in stock.
Discard bouquet garni.
Remove skin and bones from chicken and cut meat into finger-size pieces.
Remove vegetables.
Cool broth; discard fat and strain broth through cheesecloth.
Pour small amount of broth into large, deep serving bowl.
Arrange chicken in spoke pattern in bottom.
Top with carrot slices in overlapping pattern.
Distribute onion wedges, leeks and 2/3 of celery around outer edge.
Top carrot with remaining 1/3 of celery.
Pour remaining broth over vegetables.
Refrigerate until set
Chef
