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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.

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