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.
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