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Thursday, December 27, 2012,9:03 PM by
Ponmathi Srilekha.S

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CHICKEN WITH GARLIC AND ROOT VEGETABLES

Serves :
8

Preparation Time :
30 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • water and vegetable peelings.
  • Bring to the boil and simmer for 20 minutes, in order to make a stock.
  • Meanwhile, wipe the chicken, pour on the lemon juice, sprinkle inside and outside with the lemon rind and herbs. Season very well with salt and pepper.
  • Strain the stock into the base of a steamer. Bring to the boil. Arrange the chicken on the impeded garlic cloves in the steamer.
  • Cover with a tight-fitting lid and steam for 45 minutes. Check the liquid level frequently and add more boiling stock or water it necessary.
  • Season the vegetables with salt and pepper and place in the steamer with the chicken, cover and continue to cook for 15 minutes.
  • Push the garlic cloves through a sieve into the stock. Discard the skins, stir well, taste and adjust the seasoning if necessary.
  • If the stock is already the thickness of single cream then pour over the chicken. If not, boil to reduce until it is the right thickness.
  • Sprinkle the bird with herbs and serve at once while piping hot.

INGREDIENTS

  • 2 kilogram oven-ready roasting chicken with giblets
  • 2 small onion, peeled and roughly chopped
  • 2 teaspoon olive oil 
  • 4 bay leaves 
  • 10 peppercorns
  • 600 ml dry white wine
  • 1 liter water
  • 2 tablespoon vegetable peelings
  • Grated rind and juice of 1 lemon
  • Tarragon and chervil sprigs 
  • Salt
  • Freshly ground black pepper 
  • 30 cloves garlic, not peeled
  • 15 baby carrots 
  • 8 small parsnips, peeled
  • 15 baby leeks, trimmed
  • 4 tablespoons chopped herbs to garnish

3 comments for “Chicken with Garlic and Root Vegetables”

  • Posted Monday, February 13, 2023 at 12:10:51 AM

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