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| General Category : Main Course |
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| Food Group : Poultry-Chicken |
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| Cuisine Type : Italian |
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| Preparation Method : Roast |
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| Italians love to eat boiled meats and poultry, while North Americans generally prefer roasted and crispy. Here we have combined the beautiful moist texture and delicate flavour of the poached chicken with a crisping in a hot oven. |
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Ingredients
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2 poached chickens (see recipe link at bottom of page) |
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Spring Herb Sauce: |
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1-1/4 cups (300 mL) chicken broth |
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4 egg yolks |
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1/4 cup (60 mL) lemon juice |
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1/2 tsp (2 mL) salt |
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1/2 tsp (2 mL) cornstarch |
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1/4 cup (60 mL) each minced basil, parsley and chives |
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1 clove garlic, minced |
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Preparation
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If you have refrigerated the chickens, bring them fully to room temperature, about 2 hours. Roast chicken on rack in centre of 475°F (240°C) oven for 20 minutes or 450°F (230°C) convection oven for 15 minutes.
Spring Herb Sauce:
In medium saucepan, bring broth to simmer. Meanwhile, in bowl, whisk together yolks, lemon juice, salt and cornstarch. Whisk in ¼ cup (60 mL) broth; repeat. Whisk yolk mixture into saucepan. Increase heat to medium; cook, stirring constantly and without boiling, until thick enough to coat back of spoon, about 2 minutes. Remove from heat; stir in basil, parsley, chives and garlic. Serve with chicken.
Makes 6 to 8 servings.
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Nutritional information
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| Per each of 8 servings: about 200 cal, 11 g pro, 11 g total fat (3 g sat. fat), 13 g carb, 1 g fibre, 119 mg chol, 289 mg sodium. % RDI: 3% calcium, 12% iron, 48% vit A, 22% vit C, 13% folate. |
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Source
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Homemakers Magazine: May 2004
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