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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the chicken stock in a casserole dish large enough to hold the chicken, together with the herbs, sliced carrot, onion, salt and cayenne pepper. | 2. Bring to the boil and lower the chicken into the stock. | 3. Allow to poach at a gentle simmer for 20 minutes. | 4. Put in the lemon rind (thinly pared) and the juice of the lemon and simmer for a further 20-25 minutes. | 5. Lift out the chicken, tipping it to drain off the liquid inside, and keep it hot. | 6. Strain the broth into a measuring jug. | 7. In a smaller pan, melt 1½ oz. | 8. of the butter and stir in the flour. | 9. Stir over a gentle heat until it sizzles. | 10. Add 20 oz. of the chicken broth, a little at a time, stirring between each addition. | 11. Simmer the resulting sauce for 15 minutes, stirring occasionally, taste for seasoning and add the mushrooms, sliced and sautéed gently in the remaining butter for a few minutes until they are just tender. | 12. Lastly, stir in the cream and pour the sauce over the chicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	7 1/2	cups		648.0	63.54	45.36	21.6
parsley	1	bunch		-	-	-	-
thyme	1	bunch		-	-	-	-
bay leaf	1	bunch		-	-	-	-
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
onion	1		sliced	64.0	14.944	1.76	0.16
salt				-	-	-	-
cayenne pepper				-	-	-	-
chicken	1			-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
butter	2 1/2	1/2		213.75	9.8212	6.6788	18.0
plain flour	1	ounce		25.2167	0.0	5.61	0.1417
button mushroom	4	ounces		25.2167	0.0	5.61	0.1417
double cream	3	tablespoons		25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.