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  Added: Jun 01, 2007  •  Visited (274)  •  Print version Print this recipe (38)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Cold Stuffed Chicken With Lemon - And - Cream Sauce
(Hindle Wakes)
What You Need:
STUFING
  • 2 cups (1 pound) coarsely chopped pitted dried prunes
  • 4 cups coarsely crumbled day-old homemade-type white bread
  • ½ cup finely chopped beef suet
  • ¼ teaspoon dried marjoram
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup malt vinegar

    CHICKEN
  • A 5- to 6-pound roasting chicken
  • 1 teaspoon plus 2 tablespoons salt
  • 1 stalk celery, cut into 2-inch lengths
  • 1 large onion, studded with 4 whole cloves
  • 1 large bay leaf
  • 4 parsley sprigs
  • 3 quarts water
  • 1 cup malt vinegar
  • 1 tablespoon dark-brown sugar

    SAUCE
  • ½ cup heavy cream
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons finely grated lemon peel
  • 1/8 teaspoon ground thyme
  • A pinch of white pepper
  • 1 tablespoon butter
  • 1 tablespoon flour
  • ½ cup milk

    GARNISH
  • Lemon quarters or slices
  • 6 pitted prunes, cut lengthwise into halves
  • Parsley sprigs

  • How To Cook:
    STUFING:
    1. To make the stuffing, combine the 2 cups of prunes, the crumbs, suet, marjoram, 1 teaspoon of salt and black pepper, and toss them about in a bowl with a spoon until well blended.

    2. Then stir in the ½ cup of vinegar.

    CHICKEN:
    1. Wash the chicken under cold running water and pat it completely dry inside and out with paper towels. Sprinkle the cavity with 1 teaspoon of the salt and loosely spoon in the stuffing.

    2. Close the opening by lacing it with skewers or by sewing it with heavy white thread. Fasten the neck skin to the back of the chicken with a skewer and truss the bird securely.

    3. Place the chicken in a heavy 6- to 8-quart casserole and arrange the celery stalk, onion, bay leaf and parsley around it. Pour in the water and 1cup of vinegar, and add the remaining 2 tablespoons of salt and the brown sugar.

    4. The water should rise at least 2 inches above the chicken; add more if necessary. Bring to a boil over high heat, skimming off the scum and foam as they rise to the surface.

    5. Reduce the heat to low, partially cover the pot, and simmer for 1½ to 2 hours, or until the chicken is tender but not falling apart.

    6. Let the chicken cool in its stock to room temperature. Then place it on a large platter and discard the stock.

    SAUCE:
    1. In a 1- to 1½-quart enameled or stainless-steel saucepan, bring the cream, lemon juice, 1 teaspoon of the grated lemon peel, the thyme and a pinch of white pepper to a simmer over low heat. Simmer for 2 or 3 minutes, then strain the cream through a fine sieve set over a bowl. Set aside.

    2. In a heavy 8- to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly. Pour in the milk and, stirring constantly with a whisk, cook over high heat until the mixture thickens slightly and comes to a boil.

    3. Reduce the heat to low and simmer for about 3 minutes to remove any taste of raw flour. Then stir in the strained cream and simmer just long enough to heat the sauce through. Taste for seasoning and cool the sauce to room temperature.

    GARNISH:
    1. To assemble the "hindle wakes", pour the sauce over the top of the bird and sprinkle it with 1 teaspoon of grated lemon peel.

    2. Arrange the lemons, prune halves and parsley sprigs attractively around the chicken, and serve at room temperature.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » England
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Fruits » Lemon
    Main Ingredient » Fruits » Plum & Prune
    Dish » Main Courses

     





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