John Myers
Ingredients for 8 servings:
- 1 m.-sized chicken, approx. 1.5 kg
- 10 black peppercorns
- 3 bay leaves
- 1 celery, cut into thick rings
- 2 small carrots, chopped
- 1 bunch of parsley
- 125 ml olive oil
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 2 bay leaves
- 3 tbsp pine nuts
- 3 tbsp raisins
- 2 tbsp, levelled sugar, brown
- e.g. salt and pepper
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 1 hour 20 minutes
Trim excess fat from the chicken. Place the chicken in a large pot with peppercorns, bay leaves, celery, carrots, and parsley. Add enough water to just cover. Bring to a boil. Reduce heat to low and simmer for 50 minutes. Allow the chicken to cool in the liquid, then carefully remove. Remove the meat from the bones, cut into pieces, and place in a bowl. For the marinade, mix all ingredients well in a smaller bowl. Pour the marinade over the chicken, turning occasionally. Cover and refrigerate the marinated meat for at least 24 hours. Garnish with thinly sliced lemon slices, green salad, and watercress, if desired, and serve.
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