Ingredients
1 large chicken
1 onion chopped very finely
4 garlic cloves
200 g rice
1 egg yolk
50 g butter
1 large carrot
1 celery stalk
2 leeks
1 bouquet garni
1 large onion
1 tbsp flour
salt and pepper to taste
100 g double cream
2 tbsp lemon juice
salt and pepper to taste
Method
1) in a large pan put the chicken, with the onion, garlic, carrot, celery, leeks and bouquet garni, cover with water,season to taste then bring to the boil, reduce the heat and simmer gently for 1 hour.
2) melt the butter in a pan until hot, fry the chopped onion until translucent, then add the flour, stir gently and cook for 5 minutes, season, stir in 1 cup of the hot broth from the chicken pan, simmer until thick and creamy whilst stirring all the time, add some more broth if the mixture is too thick, stir in the double cream, simmer for few more minutes, then stir in the lemon juice, taste and season if needed, you can add more lemon juice if you like a sharper taste. You will know when it is just right as the mixture will have the consistency of double cream.
Cook the rice, following the instructions on the packet.
To Serve
Make a bed of rice on the plate, cut the chicken into pieces and place a piece of chicken on top, then pour the sauce over the chicken.
You can serve the broth from the chicken as a starter by straining it and cooking some vermicelli in it, following the packet instructions.
If you do not want to use the broth as a starter, cook slowly until it has reduced by a half, then it can be chilled or frozen and used as a stock at a later date.
With the cold chicken you can make, vol au vent or quenelles the next day!
Chicken Vol au Vent Recipe Chicken Quenelles Recipe
