Recipes

Bouidrie d’Poulet et Legumes – Boiled Chicken Dinner

1 boiling chicken (2.5-3 kilos),

drawn and trussed            1.5 kilos potatoes

Lemon juice            4 rashers of bacon

2 sliced onions            rosemary and parsley

240-500g carrots            black pepper

1 teaspoon salt            

 

Rub the chicken with lemon juice and put into a pan of boiling water with the onions, rosemary, parsley, pepper and salt. Simmer gently for 1½ hours, removing any surface scum which rises. Add the prepared vegetables and simmer for a further 30 minutes, or till all is tender. Remove the bird from the pan and garnish with fried bacon rashers and a little chopped parsley.