Try this Chicken with Lemon recipe, or contribute your own.

Still searching for what to cook ?

Name: Chicken with Lemon
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 1/4 c Chicken broth; Stephen Ceideburg; 2 Carrots, finely chopped; 2 Stalks celery, finely; Black Pepper freshly ground; 1 tb Butter; 3 lb Chicken; Grated rind and juice of 1; 1/2 ts Salt; 1 Clove garlic, finely chopped; 2 tb Finely chopped parsley; 1 Onion, finely chopped; 1 tb Cornstarch dissolved in 2; 1/4 c Vermouth

Find the most delicious recipes here

INGREDIENTS

1/4 c Chicken broth
Stephen Ceideburg
2 Carrots, finely chopped
2 Stalks celery, finely
Black Pepper ; freshly ground
1 tb Butter
3 lb Chicken
Grated rind and juice of 1
1/2 ts Salt
1 Clove garlic, finely chopped
2 tb Finely chopped parsley
1 Onion, finely chopped
1 tb Cornstarch dissolved in 2
1/4 c Vermouth

Servings

INSTRUCTIONS

A delicately flavored chicken served with rice. Soak the pot in cold water for 10 minutes. Place the butter inside the cavity of the chicken. Truss the chicken. Place the onion, garlic, carrots and celery in the pot. Place the chicken on top of the vegetables, breast side up. Add the grated lemon rind and juice, vermouth, chicken broth, salt and pepper. Cover the pot and place in a cold oven. Heat the oven to 450 degrees F. and bake for 1 1/2 hours. Pour the pan juices into a small sauce- pan. Bring to boiling point and stir in the cornstarch dissolved in cold water. Stir with a wire whisk until thickened into a sauce. Cut the chicken into serving pieces. Arrange chicken on a bed of rice. Cover with the sauce and garnish with parsley. From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974.

NOTES

Alert editor

Chicken with Lemon

1/4 c Chicken broth
 Stephen Ceideburg
2 Carrots, finely chopped
2 Stalks celery, finely
 Black Pepper freshly ground
1 tb Butter
3 lb Chicken
 Grated rind and juice of 1
1/2 ts Salt
1 Clove garlic, finely chopped
2 tb Finely chopped parsley
1 Onion, finely chopped
1 tb Cornstarch dissolved in 2
1/4 c Vermouth

A delicately flavored chicken served with rice.    Soak the pot in cold water for 10 minutes. Place the butter inside the  cavity of the chicken. Truss the chicken. Place the onion, garlic, carrots  and celery in the pot. Place the chicken on top of the vegetables, breast  side up. Add the grated lemon rind and juice, vermouth, chicken broth, salt  and pepper. Cover the pot and place in a cold oven. Heat the oven to 450  degrees F. and bake for 1 1/2 hours. Pour the pan juices into a small  sauce- pan. Bring to boiling point and stir in the cornstarch dissolved in  cold water. Stir with a wire whisk until thickened into a sauce. Cut the  chicken into serving pieces. Arrange chicken on a bed of rice. Cover with  the sauce and garnish with parsley.    From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C.,  1974.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (361g)
Recipe Makes: 4 Servings

Calories: 754
Calories from Fat: 482 (64%)

Amt Per Serving		% DV

	Total Fat 53.6g	71 %
	Saturated Fat 16.3g	82 %
	Monounsaturated Fat 21.7g
	Polyunsanturated Fat 11g
Cholesterol 259.6mg		80 %
Sodium 373.3mg		13 %
Potassium 672.7mg		18 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.9g
Protein 62.9g		90 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 754

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe