A Hen With Golden Eggs
Recipe: #20441
August 04, 2015
Categories: Side Dishes, Chicken, French, Wedding, Heavy Cream, Whole Chicken, more
"From Alice B Tooklas, save the stock for later"
Original is 6 servings
Ingredients
- FOR CHICKEN STOCK
-
-
-
-
-
-
-
-
- FOR BASE
-
-
-
-
- POTATOES
-
-
-
-
-
- FRYING
-
Nutritional
- Serving Size: 1 (917.7 g)
- Calories 1401.1
- Total Fat - 96.6 g
- Saturated Fat - 41.5 g
- Cholesterol - 3258.2 mg
- Sodium - 1142.6 mg
- Total Carbohydrate - 43.7 g
- Dietary Fiber - 5.9 g
- Sugars - 7.9 g
- Protein - 86.3 g
- Calcium - 429.4 mg
- Iron - 13.8 mg
- Vitamin C - 27.2 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Cook chicken in water and herbs and veggies until tender, 3 hours.
Step 2
Meanwhile, boil potatoes in jackets until tender. Peel then mash with butter then temper yolks and beat in. Shape like eggs.
Step 3
Dip potato eggs in melted butter, and fry in butter until set but not browned.
Step 4
Put in cavity of chicken flowing out reserving some to place around chicken on top of sauce.
Step 5
Strain off court bouillon measuring 3 cups. Add butter and cream in sauce pan dont boil dont stir just tip pan around and swirl pour around chicken.
Tips
No special items needed.
0 Reviews
You'll Also Love
