Chicken macerata

Chicken macerata

By
From
Encyclopedia of Food and Cookery
Serves
4

Chicken is cooked this way in the little town of Macerata, in the Umbria region of Italy.

Ingredients

Quantity Ingredient
1 roasting chicken
salt
2 tablespoons olive oil
60g butter
500ml chicken stock
2 egg yolks
1 lemon, zested and juiced

Method

  1. Rub chicken inside and out with salt, and tie into a good shape. Heat oil and butter in a flameproof casserole, preferably an oval one, into which chicken will fit snugly. Add chicken and cook, turning it, until golden-brown all over. Turn chicken breast side up. Add stock – there should be enough to come halfway up bird. Cover casserole with baking paper, then lid, and cook over low heat for about 1 hour or until chicken is tender. Remove bird and boil liquid over high heat to reduce it by about one-third. Cut the chicken into serving pieces and arrange on a flameproof platter. Keep warm. (For crispy skin, place it under a preheated grill.)
  2. Beat egg yolks until well mixed but not frothy. Add lemon zest and juice and salt. Add to liquid in casserole and cook, lightly beating, over a gentle heat for 1 minute. Do not boil, and be careful not to overcook; keep beating or eggs will set in strands. Allow to stand off heat for a few minutes. Spoon sauce over chicken. Serve with crusty bread to mop up juices.
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