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Ingredientes
- 1 large chicken, preferably organic
- 2 teaspoons garlic oil
- 100ml white wine or dry white vermouth
- 2â3 leeks, cleaned, trimmed, and cut into approx. 7cm logs
- 2â3 carrots, peeled and cut into batons
- 1â2 sticks celery, sliced approx.
- 2 litres cold water
- 1 bouquet garni or 1 teaspoon dried herbsâ¢fresh parsley stalks or few sprigs, tied or banded together
- 2 teaspoons sea salt flakes or 1 teaspoon pouring sal
- tâ¢2 teaspoons red peppercorns, or good grinding pepper
- To serve: chopped leaves, from parsley stalks above chopped fresh dill
- English mustard.
Direcciones
- â¢.DirectionsMethod1.Get out a large, flame-safe cooking pot (with a lid) in which the chicken can fit snugly: mine is about 28cm wide x 10cm deep.
- 2.On a washable board, un-truss the chicken, put it breast-side down and press down until you hear the breastbone crack. (As you may imagine, I like this.) Then press down again, so that the chicken is flattened slightly. Now cut off the ankle joints below the drumstick (but keep them); I find kitchen scissors up to the task.
- 3.Put the oil in the pan to heat, then brown the chicken for a few minutes breast-side down, and turn up the heat and turn over the chicken, tossing in the feet as you do so. Still over a vigorous heat add the wine or vermouth to the pan and let it bubble down a little before adding the leeks, carrots and celery.
- 4.Pour in enough cold water to cover the chicken, though the very top of it may poke out, then pop in the bouquet garni or your herbs of choice, and the parsley stalks (if I have a bunch, I cut the stalks off to use here, but leave them tied in the rubber band) or parsley sprigs
- 5.The chicken should be almost completely submerged by now and if not, do add some more cold water. You want it just about covered.
- 6.Bring to a bubble, clamp on the lid, turn the heat to very low and leave to cook for 1½â2 hours. I tend to give it 1½ hours, or 1 hour 40 minutes, then leave it to stand with the heat off, but the lid still on, for the remaining 20â30 minutes.
- 7.Serve the chicken and accompanying vegetables with brown basmati rice, adding a ladleful or two of liquid over each shallow bowl, as you go, and putting fresh dill and mustard on the table for the eaters to add as they wish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 435g | |
| Recipe makes 4 servings | |
| Calories 719 | |
| Calories from Fat 421 | 59% |
| Total Fat 46.71g | 58% |
| Saturated Fat 13.33g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 1463mg | 61% |
| Potassium 902mg | 26% |
| Total Carbs 8.51g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.04g | 3% |
| Protein 58.3g | 93% |
