Boiled Chicken with Lemon Chive Sauce
Source: Paramount Citrus
Ingredients
CHICKEN
2 Paramount Citrus lemons, sliced
1 (3-4 lbs.) whole chicken, washed well
1 large yellow onion, quartered
1 leek, cut into chunks (white parts only)
3 carrots, cut into chunks
3 garlic cloves, halved
2 medium potatoes, quartered
1 small bunch of fresh thyme
1 tablespoon fresh ground black pepper
2 teaspoons salt
LEMON-CHIVE SAUCE
Zest from 1 Paramount Citrus lemon
Juice from 1 Paramount Citrus lemon
½ cup butter
3 tablespoons chives, chopped
Salt and pepper to taste
Directions
• Slice two lemons, set aside.
• Zest a lemon using a zester or a fine grater; set aside.
• Juice a lemon with a citrus reamer or juicer; set aside.
• In a large pot, combine all chicken ingredients and add water to cover.
• Bring to a boil covered over medium-high heat.
• Reduce the heat to a slow boil and cook chicken for about 1 ½ hours, or until the meat falls from the bone.
• Remove chicken, remove the skin and bones. Chop or shred the chicken.
• Drain vegetables and reserve the chicken broth to use later.
• Meanwhile, to make the lemon-chive sauce; melt butter in a small saucepan.
• Add all lemon-chive sauce ingredients and cook until heated through.
• Place chicken on a serving plate; pour sauce over the chicken and top with thyme leaves.
• Serve with the vegetables on the side.
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Entrée Lemon Chive Chicken
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