Recipe By : Time-Life Cookbook Series
1 Frying Chicken -- cut up
2 tablespoons Butter -- softened
4 Green Onions -- cut in 1" pieces
4 ribs Celery -- cut in 1" pieces
2 large Carrots -- cut in 1" pieces
2 medium Onions -- quartered
4 sprigs fresh Parsley
1 teaspoon Salt
1/8 teaspoon Thyme
1/8 teaspoon Nutmeg
1 Bay leaf
4 Whole Cloves
4 cups Chicken Broth
1 Lemon -- thinly sliced
4 Egg Yolks
1/4 cup Heavy Cream
Rub chicken pieces all over with butter; brown under broiler about 5 minutes each side or until well-browned. Transfer chicken to Dutch oven; add the next 10 ingredients; mix well. Stir in broth; bring to a boil. Lower heat; cover and simmer 30 minutes.
Remove chicken; set aside. Strain broth, reserving vegetables; return broth to pot. Increase heat to medium; add lemon and parsley, stirring frequently. In a small bowl, beat egg yolks and cream together; gradually drizzle into simmering broth, stirring constantly. Cook and stir until slightly thickened; DO NOT BOIL. Return chicken and vegetables to pot; heat through.
To serve, arrange chicken in the center of a warm platter; place vegetables around chicken; pour sauce over all and serve immediately.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved