adwred
|
Crisp Poached Chicken with Lemon SaucePoaching the chicken makes it very tender and juicy, but then you roast it in a very hot oven to crisp the skin. So good!
1 chicken, about 3.5 lbs
1 cup strong-flavoured homemade chicken broth (or use the below cooking liquid, reduced down to a cup)
4 egg yolks
2 tbsp. lemon juice
salt to taste (optional)
2 tbsp. unsalted butter
1 tbsp minced chives
1 clove garlic, minced
In covered stockpot or large soup pot, bring 8 cups water,.a bay leaf and a few peppercorns to a boil. Add chicken; bring back to boil. Reduce heat to low to barely maintain simmer; cook, covered, for 50 minutes. (You can do 2 chickens at once if you're feeding more people or want leftovers - just increase the water to about 12 cups).
Remove chicken carefully, ensuring skin remains intact; transfer to greased rack on rimmed baking sheet. Let cool for 15 minutes. Brush chickens with some melted chicken fat or butter; let stand for 1 hour. (You can do this part ahead: just refrigerate the chicken at this point, unwrapped, until skin dries, about 3 hours. Wrap and refrigerate until you're ready to continue. Bring to room temperature - about 2 hours - before continuing.)
Roast chicken on rack in centre of 475°F oven for 20 minutes.
In medium saucepan, bring broth to simmer (you can use the cooking liquid from your chicken, but reduce it down to intensify the flavour first). Meanwhile, whisk together yolks, lemon juice and a pinch of salt, if using in a small bowl. Whisk in ¼ cup of the hot broth. Whisk yolk mixture back into remaining hot broth in saucepan; add butter. Cook, whisking constantly, without letting it boil, until smooth, slightly thickened and velvety, about 1 minute. Remove from heat; stir in chives and garlic.
Serve with chicken. I use little bowls for dipping, rather than pouring it over the chicken, so the skin stays crisp.
You can also serve this sauce with a regular roast chicken. Mmmm.
Red
|
Scout Finch
|
WEll, I just had one of my cooking questions answered. This sounds yummy and I will try it tonight, Red. I bought a package of chicken thighs with the skin on - I assume it will work for that?
|
adwred
|
Totally. You don't even have to poach them if you don't want to spend the time doing that extra step. You can just rub them with a little fat, season with salt (if you use salt) and black pepper and roast in a nice hot oven (about 425 F) until the skin is crispy, about 40 to 45 minutes, depending on how crispy you like them.
|
deep_end
|
Bumping the thread in appreciation of this recipe. I did thighs roasted in a ceramic dish and it was a welcome break from tough, cold [beef] blade steak. Actually, I don't want to see a chuck steak ever again.
I'm so used to carnivory that I forgot to get lemons and garlic, so the sauce was just drippings, yolks, and butter, but it was still delicious. Buying a roasting pan and rack for next time would probably be a good idea.
|
|
|
|