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young roasting chickens carrot bouquet garni salt water wine oil onion curry powder tomato puree red wine water bay leaf salt black pepper sugar lemons mayonnaise apricot puree whipped cream
Viewed: 44 - Published at: a year agoIngredients
- 2 young roasting chickens
- 1 carrot
- to taste bouquet garni
- salt
- 3 -4 peppercorns
- to taste water
- to taste wine
- 1 tablespoon oil
- 14 cup onion, chopped
- 1 tablespoon curry powder
- 1 tablespoon tomato puree or to taste tomato paste
- 34 cup red wine
- 12 cup water
- 1 bay leaf
- to taste salt
- to taste black pepper
- to taste sugar
- 2 slices lemons (+ a squeeze of juice)
- 34 pint mayonnaise (british pint)
- 1 -2 tablespoon apricot puree (baby food strained apricots)
- 3 tablespoons whipped cream, lighted whipped (+ a little extra)
Method
- In a large pot, place chickens, carrot, bouquet garni, salt and peppercorns in enough water and a little wine to barely cover.
- Bring to a simmer and poach for 40 minutes or until tender.
- Cool in the liquid and then remove chicken and cut up, discarding skin and bones.
- Cut meat into cubes or pieces.
- Heat the oil in a large skillet over medium heat.
- Add the onion and cook gently 2-4 minutes.
- Add the curry powder and cook for two minutes.
- Add tomato puree and wine, water, bay leaf.
- Bring to a boil.
- Season with the salt, sugar black pepper, lemon slices and juice.
- Simmer, uncovered for 5-10 minutes.
- Strain and cool.
- Add mayonnaise gradually with apricot puree to taste.
- adjust seasonings.
- Add more lemon juice if desired.
- Stir in whipped cream.
- Mix chicken with enough of the curry sauce to moisten.
- Serve arranged on a platter and topped with remaining sauce.
