Boiled Chicken With Parsley Sauce
|Fowl/Roasting chicken||5 Pound|
|Carrot||1 Large, quartered|
|Onion||1 Large, quartered|
|Cold water||3 Cup (48 tbs) (adjust quantity as needed)|
|Sliced bacon||1⁄4 Pound (for garnish)|
|For parsley sauce|
|Fresh parsley||1 1⁄4 Bunch (125 gm) (1 large bunch)|
|Milk||2 Cup (32 tbs)|
|Mace blade/1/4 teaspoon ground mace||1|
Set the bird on its back in a large pot.
Surround it with vegetables, bouquet garni, peppercorns and salt.
For a fowl, pour in enough water barely to cover; for a roasting chicken, add enough just to cover the thighs.
Put lid on pan and bring slowly to a boil.
Simmer fowl 2 hours and roasting chicken 1 1/4 hours or until tender and no pink juice runs out when thigh is pierced with a fork.
Turn bird over from time to time.
When cooked allow to cool slightly in the pan.
To prepare sauce, remove parsley sprigs from stalks, reserving them, and wash well.
Boil sprigs for 7 minutes in salted water, drain, squeeze dry and rub through a strainer to make 1 tablespoon parsley puree.
Infuse milk by heating it almost to boiling and keeping hot for 7 minutes with bay leaf, mace, peppercorns and parsley stalks; then strain.
Melt butter, and, when foaming, remove from heat and stir in flour.
Pour on milk and bring to a boil, stirring until sauce thickens.
Simmer 2 minutes, add parsley puree and season.
Cook bacon until crisp and drain it on paper towels.
Drain chicken, carve (discarding the skin from fowl), and arrange on a platter.
Spoon over some of the sauce, serving the rest separately, and garnish the dish with bacon.
Serve with boiled rice or mashed potatoes.