Chicken With Celery Lemon And Juniper
|Roasting chicken||2 1⁄2 Pound (1 1/4 Kilogram)|
|Oil/Butter||2 Cup (32 tbs) (For Deep Frying)|
|Sliced onion||2 Ounce (60 Gram)|
|Celery stick||1 Large|
|Lemon slices||2 (Thick Slices)|
|Juniper berries||6 , lightly crushed|
|Whole garlic cloves||2|
|White wine||1⁄2 Cup (8 tbs) (As Required)|
Remove excess fat from the inside of the chicken and cut off the parson's nose.
Remove any trussing strings.
Brown lightly all over in a little oil, butter or a mixture of both.
Remove from the pan and pat off excess oil or butter with absorbent paper..
Put the onion, celery, lemon, juniper berries, bay leaf and garlic into a heavy-based saucepan with a tight-fitting lid that is just large enough to take the chicken.
If the fit is too tight, some of the flavourings can be put inside the bird.
Place the chicken on top and pour in enough white wine to reach just to the top of the wing joint (most of the bird should be out of the liquid).
Season lightly, cover tightly, bring to the boil, then reduce to a steady, low simmer.
Cook for about 25 minutes per 500 g/1 lb or until cooked.
(If a leg moves easily, the chicken is done, but with this method of cooking the bird will not dry out easily, so, if in doubt, cook for another 10-15 minutes.) Remove the bird from the pan and cover lightly with foil.
Strain the pan juice and return to the pan.
The purist would reduce this sauce over heat, adjust the flavouring and serve but, for a touch of luxury, reduce some double cream until it is thick and add to the reduced pan juices or mix the reduced juices with a generous quantity of strained plain yoghurt off the heat.