Chicken Steamed In Spiced Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a favorite of mine that I originally got in Reader's Digest Live Longer Cookbook. Broth can be sipped as a soup or served as a light sauce. Ingredients:
1 whole broiler-fryer (2.5-3 lbs) |
1/4 tsp. salt |
1 lemon, rind pricked all over with a fork |
2 cloves garlic, crushed |
3 c. chicken stock |
1 cinnamon stick, split lengthwise |
1/2 tsp. each ground cumin and coriander |
1/8 tsp. each ground cardamom, ginger and cayenne |
Directions:
1. Rub the chicken cavity with the salt. Place the lemon and garlic inside the cavity and truss the chicken.
2. In a Dutch oven large enough to hold a rack or metal colander, bring the stock, cinnamon stick, cumin, coriander, cardamom, ginger, and cayenne to a boil.
3. Place a rack in the Dutch oven, set the chicken on top, cover, and simmer over low heat for 1 hour. Transfer the chicken to a cutting board, remove and discard the skin, and cut into serving pieces.
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