BOILED CHICKEN WITH LEMON SAUCE

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I'm posting one final winter comfort food recipe before we enter into Spring season in the next coming days. It's my mother's boiled chicken with lemon sauce. Soooo good! And I'm so thrilled that I finally have it written down. 👏 She showed me how to do it during my parents' latest visit to Portugal. The great thing is that once you've finished all the chicken, there's lots of healthy and tasty broth left over to savour for days.

Enjoy! 💗Helena


INGREDIENTS:

  • 1 chicken (without the giblets)
  • 4-5 carrots
  • 2 onions
  • 2-3 parsnips
  • ½ celeriac
  • 1 leek
  • 1 tablespoon salt
  • Handful of black pepper corns
  • 2 bay leaves
  • Water
  • Lemon sauce: Broth, water, flour, lemon juice, salt and pepper (white or black).
DIRECTIONS:

The Chicken and Veggies:
  1. Prepare the veggies. Peel the carrots, onions, parsnips and celeriac. Cut all veggies into large chunks. 
  2. Add the chicken to a large pot. Cover with water. 


  3. Add all the spices. 




  4. Bring to boil. Then let it simmer uncovered and continuously remove the white foam that rises to the top. 


  5. Once all foam is gone, add the veggies and let them simmer for about 15-20 minutes. Then remove  them and place on a large serving dish. Cover with aluminum foil. 



  6. Simmer for another 20 minutes or so (depending on size of chicken), until the chicken has reached a temperature of 75°C. Make sure it's not too long, because then the meat will become too dry. 
  7. Remove chicken and cut out all meat and place on a large serving dish along with the veggies. Cover with aluminum foil. 




The Lemon Sauce:
  1. Scoop out about 500 ml of chicken broth and pour into a smaller pot on the stove. 

  2. Prepare slurry mixture: Mix 4 tablespoons of flour with 120 ml of cold water. 

  3. Add slurry to the broth and whisk well. 
     

  4. Bring to a quick boil, and continue to whisk well while it simmers for 5-10 minutes, until it reaches a nice thickness. 

  5. Add more slurry if you need the sauce to be thicker. Or add more broth if you need to thin it out.
  6. Season with lemon juice from ½ a lemon, ½ teaspoon salt and ¼ teaspoon pepper, or to your liking.
Serve the dish with steamed, white rice. 



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