Advertisement
Chaudfroid of Chicken
- Serves
6
- Difficulty
Medium
Published 1975
An essential dish at all the grander buffets of Edwardian times.
Ingredients
1 5–6 lb. 2½-3 k. - juice of
a
Method
Place the bird in a large saucepan with the carrots, onion studded with cloves, garlic, bay leaf, thyme, salt and peppercorns, and cover with the water and the lemon juice. Bring to the boil. Remove the scum from the surface, reduce the heat and allow to simmer for 2–2½ hours. When the bird is cooked, remove it from the heat and allow it to cool in liquid. When cold, remove the bird, skin it ca
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe