Summer Chicken Recipe
Ingredients
1 roasting chicken, 3 1/2 pounds (save giblets for another use)
1 bunch of fresh basil, washed carefully
5 1/2 cups Chicken Stock or canned chicken broth
1 cup coarsely chopped yellow onion
2 carrots, peeled and chopped
5 parsley sprigs
Salt and freshly ground black pepper, to taste
4 small white onions
4 new potatoes, scrubbed
4 medium-size carrots, peeled and cut into 2 inch lengths
3/4 pound fresh green beans, cleaned and tipped
6 tablespoons sweet butter
3 tablespoons flour
1/3 cup prepared Dijon style mustard
1/3 cup Creme Fraiche or heavy cream
2 tablespoons chopped parsley
Directions
Wash the chicken, pull off all fat that can be removed, stuff the cavity with the basil, and truss.
Set the chicken, breast side up, in a heavy saucepan just large enough to hold it comfortably.
Pour in the chicken broth (broth need not completely cover the chicken) and bring to a medium boil.
Reduce heat to a gentle simmer and skim any accumulated fat or scum.
Add the chopped onion, chopped carrots and parsley sprigs, and season lighdy with salt and pepper.
Partially cover, reduce heat, and cook at a gentle simmer for 40 minutes or until chicken juices run a clear yellow when thigh is pricked with a fork.
Bring a large pot of salted water to a boil and drop in white onions.
Simmer for 10 seconds, lift out with a slotted spoon, and drop into a large bowl of ice water.
Next, add the potatoes and cook until tender; drop into the ice water.
Repeat this process with the chopped carrots, cooking them until they're tender but crisp, and then with the green beans.
Reserve all the vegetables in the ice water.
When the chicken is done, remove it from its broth with a slotted spoon, cover, and keep warm.
Measure out 2 cups of the chicken broth and bring it to a boil in a small saucepan.
In another small pan melt 2 tablespoons of the butter over medium heat.
When the butter is foaming, sprinkle in the flour.
Cook without browning, stirring constantly, for about 5 minutes.
Remove from heat and pour in the boiling chicken broth all at once.
The sauce will bubble furiously for a minute.
Whisk the sauce as it bubbles and subsides and then return it to low heat.
Bring the sauce up to a boil, stirring constantly, and cook for 5 minutes.
Remove basil from the chicken's cavity and chop it fine.
Whisk the basil, mustard and creme fraiche into the sauce, remove sauce from heat, cover, and keep warm.
Melt remaining 4 tablespoons butter in a heavy skillet.
Drain the blanched vegetables and warm them gently in the butter until hot through, no more than 5 minutes.
Season lightly with salt and pepper.
Sprinkle with chopped parsley.
Carve the chicken into serving pieces and arrange on a platter.
Surround chicken with the warmed vegetables, spoon some of the sauce over the chicken, and offer remaining sauce on the side.
Set the chicken, breast side up, in a heavy saucepan just large enough to hold it comfortably.
Pour in the chicken broth (broth need not completely cover the chicken) and bring to a medium boil.
Reduce heat to a gentle simmer and skim any accumulated fat or scum.
Add the chopped onion, chopped carrots and parsley sprigs, and season lighdy with salt and pepper.
Partially cover, reduce heat, and cook at a gentle simmer for 40 minutes or until chicken juices run a clear yellow when thigh is pricked with a fork.
Bring a large pot of salted water to a boil and drop in white onions.
Simmer for 10 seconds, lift out with a slotted spoon, and drop into a large bowl of ice water.
Next, add the potatoes and cook until tender; drop into the ice water.
Repeat this process with the chopped carrots, cooking them until they're tender but crisp, and then with the green beans.
Reserve all the vegetables in the ice water.
When the chicken is done, remove it from its broth with a slotted spoon, cover, and keep warm.
Measure out 2 cups of the chicken broth and bring it to a boil in a small saucepan.
In another small pan melt 2 tablespoons of the butter over medium heat.
When the butter is foaming, sprinkle in the flour.
Cook without browning, stirring constantly, for about 5 minutes.
Remove from heat and pour in the boiling chicken broth all at once.
The sauce will bubble furiously for a minute.
Whisk the sauce as it bubbles and subsides and then return it to low heat.
Bring the sauce up to a boil, stirring constantly, and cook for 5 minutes.
Remove basil from the chicken's cavity and chop it fine.
Whisk the basil, mustard and creme fraiche into the sauce, remove sauce from heat, cover, and keep warm.
Melt remaining 4 tablespoons butter in a heavy skillet.
Drain the blanched vegetables and warm them gently in the butter until hot through, no more than 5 minutes.
Season lightly with salt and pepper.
Sprinkle with chopped parsley.
Carve the chicken into serving pieces and arrange on a platter.
Surround chicken with the warmed vegetables, spoon some of the sauce over the chicken, and offer remaining sauce on the side.
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