Chicken Macerata Style
by Irene Vlach
Ingredients
- 1 whole poulet, in one piece
- sel
- huile d'olives
- 2 cups bouillon de poule
- 2 oeuf, jaune
- 2 Tbsp citron, jus
Instructions
Season chicken's cavity with salt. Heat olive oil in casserole large enough to fit chicken snuggly. Add giblets and neck. Saute 2'. Add chicken, cook, turning, until golden on all sides. Add stock. Cook covered for 1h. Remove lid, cook over high heat to reduce sauce. Take chicken out, cut up. Beat egg yolks, add lemon juice to them, stir into casserole. Stir until sauce thickens (ca. 1'). Pour over chicken. Serve.
It. Cookbook, p. 86