Norwegian Citron Chicken Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 Hot water1 1⁄2 Liter
 Chicken1 1⁄2 Kilogram
 Coarse salt5 Milliliter
 Peppercorns15
 Celery leaves8
 Parsley stems10
 Thyme2 Milliliter
 Egg yolks3
 Flour50 Milliliter
 Light cream250 Milliliter
 Dry sherry30 Milliliter
 Grated lemon rind30 Milliliter
 Shredded lettuce/Watercress500 Milliliter
 Cooked shrimp/Lobster meat500 Gram
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4371 Calories from Fat 2302

% Daily Value*

Total Fat 257 g395.9%

Saturated Fat 100.4 g502%

Trans Fat 0 g

Cholesterol 1837.8 mg

Sodium 3805.3 mg158.6%

Total Carbohydrates 82 g27.4%

Dietary Fiber 16.9 g67.4%

Sugars 11.8 g

Protein 408 g816.2%

Vitamin A 884.5% Vitamin C 265%

Calcium 82.1% Iron 120.8%

*Based on a 2000 Calorie diet

Directions

Place the first 7 ingredients in a 20-cup (5 L) microwave-safe saucepan.
Cover.
Microwave at HIGH 30 to 40 minutes or until chicken is tender.
Remove from oven.
Let stand until cool, 4 to 5 hours.
Remove chicken from the bouillon.
Remove and discard the skin.
Slice all the meat.
Set on an attrac tive serving dish.
Beat the egg yolks with the flour, cream and sher ry.
Add the lemon rind.
Microwave 10 minutes at MEDIUM, beat with a whisk.
If necessary, micro wave 2 to 5 minutes at MEDIUM-HIGH or until creamy.
Salt and pepper to taste.
Stir well.
While hot, pour over the chicken set on the serving dish.
Refrigerate overnight.
To serve, surround the dish with shredded lettuce or watercress.
If you wish, place pieces of cooked seafood over the lettuce.
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