Hello RC!
Thursday May 02 1996 21:22, RC Mann wrote to All:
 RM> Does anyone have a recipe for Chicken Francaise?
 RM> I'd really like to try this one at home.
I've not heard from you since I wrote last, and since Christine Krasupki and 
I also talked about it. However on the assumption that what you wanted was 
what I know as "French roast Chicken", here's a recipe for it.
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: French Roast Chicken
 Categories: Main dish, Poultry, French
      Yield: 1 servings
      1    Roasting chicken (3-4lb)
      2 oz Butter
      1    Sprig herbs *
     10 fl Stock made from giblets
      5 fl Dry white wine (optional)
MMMMM--------------------------GARNISH-------------------------------
      1 bn Watercress
  NB* Tarragon or rosemary are best.
  Pre-heat the oven to 400F (200C). Clean the chicken as usual, making
  sure no feather remains or hairs still remain on the bird. Wipe the
  bird inside & out and dry well.
    Rub the chicken well with butter, put a good knob inside the cavity,
  together with the herbs, some salt and a good grind or two of black
  pepper. Truss, and set in a roasting tin breast side up together with
  half the stock.
    Cover with greaseproof paper, and set to roast in the centre of the
  oven. Depending upon the size of the bird, the total roasting time
  will vary between 1 hour and 1 hour 30 mins. Calculate on the basis
  of about 20 mins per pound oven ready weight. Divide this time by 5
  and start timing.
    When the first 1/5th time is up, turn the bird onto one side,
  (balancing carefully) baste and cover again with the greaseproof, and
  continue cooking. Repeat for a further 1/5 of the total time, then
  turn onto the other side and baste again. When the second side has
  had its time, turn the bird breast side down, baste, cover and repeat.
    Finally, turn the bird breast side up, remove greaseproof and pour
  over the optional wine, or baste if not using it. Roast for a final
  12 to 18 minutes uncovered, basting from time to time.
   When the total cooking time is up, remove chicken from pan and make
  sure to tip any cooking juices from the vent - check the bird is
  fully cooked. Split away a leg to about 45 degrees. The meat down at
  the joint shouldn't be red or pink at all.
    Remove trussing strings and keep the chicken warm while finishing
  the sauce. Remove excess fat from the pan (fat separator) and pour in
  the remaining stock. Bring to a fast boil, and incoporate all the
  solidified chicken juices (crusty bits) from the sides and bottom of
  the pan. Boil down hard, to reduce somewhat. There should only be a
  few spoonfuls of reduced sauce per person. Correct seasoning.
    Either joint (more common in France) or carve the chicken, arrange
  on a pre-heated serving dish, garnish with watercress, moisten with a
  little of the sauce, and pass the rest separately.
  Recipe after "The Cordon Bleu Cookery Book"  Rosemary Hume & Muriel
  Downes
    Mmed IMH Georges' Home BBS 2:323/4.4
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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