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2 chickens, disjointed
3 c water
1 onion, sliced
4 celery tops
2 bay leaves
2 tsp monosodium glutamate
2 tsp salt
1/2 tsp peppercorns

Place chicken pieces in Dutch oven; add remaing ingredients. Bring to a boil, then cover tightly. Reduce heat; let simmer for 45 minutes to 1 hour or until chicken is tender. Remove from heat. Place chicken on a serving platter. Keep warm. Strain and reserve broth.

Parsley-Lemon Sauce:
1/4 c butter or chicken fat
1/4 c flour
3 c reserved chicken broth
4 tbsp lemon juice
1/2 c finely chopped parsley

Melt butter in saucepan; blendi n flour until smooth. Add broth gradually; cook, stirring constantly, until mixture comes to a boil and thickens. Beat egg yolks and lemon juice together; add to broth, stirring rapidly. Cook until mixture returns to a boil. Remove from heat; stir in parsley. Spoon part of the sauce over chicken; serve remaining sauce separately. Yield: 8 servings.