Chicken A La Frangaise
|Celery||2 Bunch (200 gm)|
|Chickens||2 (2 Whole Of 3 Pound Each)|
|Lemon juice||2 Tablespoon|
|Salt||2 1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Diced onions||1 Cup (16 tbs)|
|Melted butter||2 Tablespoon|
|Chicken stock||1 3⁄4 Cup (28 tbs) (Basic)|
|All purpose flour||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
Preheat oven to 425 Â°F.
Trim stem ends of celery; keep bunches intact.
Cut leaves off bunches of celery; reserve for stuffing.
Cut each celery bunch lengthwise into 4 pieces; set aside.
Brush chickens inside and out with lemon juice.
Combine salt, pepper, and garlic powder; rub in cavities and on skin of chickens.
Fill chicken cavities with reserved celery leaves and onions; secure openings with skewers.
Place chickens in shallow dish; cover.
Chill 2 to 4 hours to blend seasonings with chickens.
Place chickens on rack in roasting pan; brush with butter.
Bake in oven 30 minutes or until browned.
Arrange celery bunch pieces around chickens.
Pour stock into pan; cover pan.
Reduce oven temperature to 375 Â°F, bake 1 hour or until chickens are tender.
Remove celery mixture from chicken cavities; discard.
Arrange chickens on heated serving platter; surround with the celery pieces.
Drain 2 cups pan liquid into saucepan; bring to boil.
Mix flour and water until smooth; stir into pan liquid.
Cook, stirring constantly, until thickened; pour into gravy boat.