Number of servings :
Cooking time: 1 ½ hour
Type of meal : | Main Courses | Main Courses
Special diet :
1 medium-size lemon
1 whole chicken (1.14 to 1.4 kg/2 1/2 to 3 lbs)
4 bay leaves
2 mL (1/2 tsp) dried rosemary, crumbled
3 cloves garlic
1 large yellow onion, chopped
2 medium-size carrots, peeled and chopped
8 parsley sprigs
For the Green Sauce:
500 mL (2 cups) parsley sprigs
2 cloves garlic, peeled and cooked for 2 minutes in boiling water
1 green onion, chopped
105 mL (7 tbsp) chicken broth (reserved from poaching the chicken)
45 mL (3 tbsp) lemon juice
15 mL (1 tbsp) olive oil
0.5 mL (1/8 tsp) salt
Prick the lemon 20 times with a sharp-pronged fork, then place in the body cavity of the chicken, along with 2 of the bay leaves, 1 mL (1/4 tsp) of the rosemary, and 2 of the garlic cloves. Truss the chicken and place breast side up in a heavy 6 L (6 quart) Dutch oven; add the remaining bay leaves, rosemary, and garlic, along with the onion, carrots, and parsley.
Add cold water to cover the chicken; bring to a boil over moderate heat. Lower the heat and simmer, uncovered, for 50 minutes or until a leg moves easily in the hip socket.
Transfer the chicken to a platter and remove and discard the trussing strings and skin. Strain the broth, reserving 105 mL (7 tbsp).
To make the green sauce, blend the parsley, garlic, and green onion in an electric blender or food processor for 10 to 15 seconds. With the motor running, add the reserved broth, lemon juice, olive oil, and salt; blend 5 seconds more. Serve with the chicken.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:213