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Twin Chickens Parisienne

Chicken.Maximus's picture
Ingredients
  Broiler fryer 6 Pound
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Parsley 2 Bunch (200 gm)
  Butter/Margarine 2 Tablespoon
  Canned mushrooms 4 Ounce
  Pepper 1⁄4 Teaspoon
  Flour 2 Tablespoon
  Cream 3⁄4 Cup (12 tbs)
  Hot cooked noodles 1 Cup (16 tbs)
Directions

Rinse chickens inside and out with cold water; drain, then pat dry.
Sprinkle in-sides with 1/2 teaspoon of the salt and sugar; place parsley in body cavities, packing in lightly.
Skewer neck skin to back; twist wing tips flat against skewered neck skin; tie the legs to tails with string.
Brown in butter or margarine in a heavy kettle or Dutch oven; turn breast side up.
Drain liquid from mushrooms into a 1-cup measure; add,water to make 3/4 cup; pour over chickens.
Sprinkle with remaining 1/2 teaspoon salt and pepper; cover tightly.
(Set mushrooms aside for further use.)
Simmer, basting several times with liquid in kettle, 1 hour and 15 minutes, or until tender.
Remove from kettle and keep hot while making gravy.
Pour liquid from kettle into a 2-cup measure; let stand about a minute, or until fat rises to top, then skim off into a cup.
Add water to liquid, if needed, to make 1 cup.
Measure 2 tablespoons of the fat and return to kettle; blend in flour; stir in the 1 cup liquid.
Cook, stirring constantly, until gravy thickens and boils 1 minute.
Stir in mushrooms and cream; heat slowly just to boiling.
Darken with a few drops bottled gravy coloring, if you wish.
Spoon noodles into a heated large serving bowl.
Take out skewers and cut strings from chickens; arrange chickens on top of noodles; spoon gravy over all.
Garnish with parsley, if you wish.
Carve chickens into serving-size pieces.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken

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1 Comment

B Salsbury's picture
This is a fabulous, fancy chicken recipe. It was originally published in a Family Circle Best Chicken Recipes book back in the 1960's - it's the one recipe from that book that I've continued to make for family and company ever since. A rare recipe that is fabulous exactly as printed (although making it with ONE chicken but the full amount of sauce really lets the pasta shine. I usually us Penne or Rigatoni instead of noodles.