Chicken With Lemon Sauce
|Frying chickens||2 (Disjointed)|
|Water||6 Cup (96 tbs)|
|Onion||1 , sliced|
|Celery tops||4 , chopped|
|Monosodium glutamate||2 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
Place chicken in kettle; add water, onion, celery tops, bay leaves, monosodium glutamate, salt and peppercorns.
Cover tightly; bring to a boil.
Reduce heat; simmer for 1 hour or until chicken is tender.
Place chicken on serving platter; keep warm.
Strain and reserve 3 cups broth.
Melt butter in saucepan; blend in flour.
Add reserved broth gradually.
Cook, stirring constantly, until thickened and bubbly.
Beat egg yolks with lemon juice; add small amount of hot sauce to egg yolks, stirring well.
Add egg yolk mixture to sauce, stirring rapidly.
Cook until mixture returns to a boil.
Remove from heat; stir in parsley.
Spoon half the sauce over chicken.
Pour remaining sauce into serving bowl.