Normandy Chicken - France
INGREDIENTS:
2 mrdium onions, sliced
2 carrots, sliced
2-3 stick celery, chopped
1x1,5kg/ 3 lb chicken with giblets
salt and pepper
25g/ 1 oz butter
2 tbsp lemon juice
300ml/ 1/2pint dry cider
4 tbs double cream
2 egg yolks
1 Put the vegetables into a deep casserole. Add the chicken and season lightly. Spread with the butter and sprinkle with the lemon juice.
2 Add the cider and cover the casserole. Cook in the centre of a moderate oven 160C/ 325F/ gas3 for 1 3/4 hours
3 Meanwhile simmer the giblets in a little water to give stock. Lift the chicken onto a hot dish. Sieve or liquidize the vegetables with the liquid from casserole. Add sufficient strained chicken stock from the giblets to make a coating consistency.
4 Pour into a saucepan, bring to simmering point. Whisk the cream and egg yolks. Add to the hot, but not boiling sauce. Stir over a very low heat for 5-6 minutes.
5 Carve or joint the chicken. Coat with the sauce.
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