Norwegian Citron Chicken Recipe
Summary
Ingredients
| Hot water | 1 1⁄2 Liter | |
| Chicken | 1 1⁄2 Kilogram | |
| Coarse salt | 5 Milliliter | |
| Peppercorns | 15 | |
| Celery leaves | 8 | |
| Parsley stems | 10 | |
| Thyme | 2 Milliliter | |
| Egg yolks | 3 | |
| Flour | 50 Milliliter | |
| Light cream | 250 Milliliter | |
| Dry sherry | 30 Milliliter | |
| Grated lemon rind | 30 Milliliter | |
| Shredded lettuce/Watercress | 500 Milliliter | |
| Cooked shrimp/Lobster meat | 500 Gram | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 4806 Calories from Fat 2842
% Daily Value*
Total Fat 317 g488%
Saturated Fat 117.6 g588.2%
Trans Fat 0 g
Cholesterol 1957.7 mg652.6%
Sodium 3880 mg161.7%
Total Carbohydrates 82 g27.4%
Dietary Fiber 16.9 g67.4%
Sugars 11.8 g
Protein 383 g766.2%
Vitamin A 896.9% Vitamin C 305%
Calcium 82.1% Iron 129.9%
*Based on a 2000 Calorie diet
Directions
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.
Chef
