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Chicken Italiano     CD  MC   Italian   110mins plus chilling

Serves   4      Cold   Poultry   Vegetables  Herbs  Main Course  Dairy Gluten Wheat free   Eggless  Italy  Mediterranean  Europe



1 Large Onion, quartered

1 Large Carrot, cut into chunks

1 Stick Celery, cut into chunks

1 Sprig Parsley

1 x 1.4kg/3lb oven ready Chicken

Salt and Pepper

150g/5oz Fresh Basil Leaves

25g/1oz Fresh Sage Leaves




1. Place the onion, carrot, celery, parsley and chicken in a large casserole and add enough water to cover. Bring to the boil, cover and simmer for 1 hour 30 minutes, or until the chicken is tender.


2. Remove the chicken from the casserole, remove the vegetables and discard and pour the stock into a bowl. Put half the basil and sage in the bottom of the casserole and place the chicken on top. Sprinkle with the remaining herbs, cover and leave in a cool place, but not the fridge, for 6-8 hours. Serve cold.


Once the chicken stock has cooled, skim off any fat refrigerate and use to make soup or gravy.


More Chicken Recipes  |  General Prep & Cooking Times   |  More Italian Recipes



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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