A Hen With Golden Eggs
Created by dienia b on August 4, 2015
- Servings: 6
- Prep Time: 60m
- Cook Time: 4h
- Recipe #20441
Ingredients
- FOR CHICKEN STOCK
- 3 pound whole chicken
- 1 bay leaf
- 2 sprigs tarragon
- 1 yellow onion
- 1 leek
- 2 carrots
- A sprig thyme
- A sprig parsley
- FOR BASE
- 1/2 pound mushrooms
- 1 cup cream
- 3 tablespoons butter (it called for 1 cup butter, yikes, to much)
- 3 cups stock
- POTATOES
- 2 pounds potatoes
- 6 egg yolks
- 2 tablespoons butter (it called for 1/2 c butter)
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- FRYING
- 5 tablespoons butter
How to Make
-
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.
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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.
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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.
Nutritional Facts
- 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