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Wine Basted Chicken

Flavors.of.Asia's picture
  Stewing chicken/2 broiler-fryer chickens, 3-pound each, cut up 6 Pound, cut up (1 Chicken, 5 To 6 Pound)
  Water 4 Cup (64 tbs)
  Dry white wine 1 Cup (16 tbs)
  Celery stalk with leaves 4 , cut up
  Onion 1 Small, cut up
  Star anise/1 teaspoon aniseed, crushed 2 , crushed
  Salt 1⁄2 Teaspoon
  Honey oyster sauce/Sweet lemon sauce 1⁄4 Cup (4 tbs)

Place chicken in large kettle or Dutch oven; add water, white wine, celery, onion, star anise or aniseed, and salt.
Cover; bring to boiling.
Simmer about 1 hour for broiler-fryers or 2 to 2 1/2 hours for stewing chicken or till tender.
Remove chicken; discard broth.
Set chicken aside to cool.
When chicken is cool enough to handle, remove meat, discarding bones and skin.
Chill chicken thoroughly.
Thinly slice chicken; arrange on serving platter.
Pass Honey-Oyster Sauce or Sweet Lemon Sauce.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5393 Calories from Fat 2736

% Daily Value*

Total Fat 303 g466.6%

Saturated Fat 86.2 g430.8%

Trans Fat 0 g

Cholesterol 1823.4 mg607.8%

Sodium 4523.4 mg188.5%

Total Carbohydrates 32 g10.7%

Dietary Fiber 4.8 g19.3%

Sugars 10.4 g

Protein 556 g1112.3%

Vitamin A 69.2% Vitamin C 23.6%

Calcium 47.3% Iron 133.2%

*Based on a 2000 Calorie diet

Wine Basted Chicken Recipe