Wine Basted Chicken
|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|
|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.