|  |
做法﹕
| 1. | 全雞依照卸全雞 方法切成16塊。 |
| 2. | 洋蔥和胡蘿蔔去皮後和芹菜切成0.75"(2cm)大小。 |
| 3. | 烤箱預熱到375˚F (190˚C)。 |
| 4. | 燉鍋燒熱後加入芥菜籽油和雞塊，用中大火將雞塊兩面煎呈金黃。可以分批煎，不要重疊，一次只放一層。取出煎好的雞塊放進盤裡。 |
| 5. | 原鍋加入洋蔥，1/2小匙鹽和1/4小匙黑胡椒用中火炒到洋蔥變透明。倒進白酒並用木杓將鍋底咖啡色的殘留物刮鬆。 |
| 6. | 加入胡蘿蔔，芹菜，大蒜，雞塊，高湯，白香里葉， 1/2小匙鹽和1/4小匙黑胡椒並攪拌均勻後煮滾。將浮在湯上的渣滓撇掉後熄火，加蓋後放進烤箱烤1個小時即可。 |
PROCEDURE:
| 1. | Refer to "Dismental a chicken" and cut the whole chicken into 16 pieces. |
| 2. | Peel the onion and carrot. Cut both and celery into 0.75"(2cm) pieces. |
| 3. | Preheat the oven to 375˚F (190˚C). |
| 4. | Add the canola oil and chicken into a heated oven-proof Dutch oven. Brown the chicken over medium-high heat until both sides are golden brown. Working in batches, do not overlay the chicken. Transfer the chicken to a plate. |
| 5. | Place the onion, 1/2 tsp. of salt and ¼ tsp. of black pepper into the same pot and sauté over medium heat until the onion is translucent. Pour in the white wine and deglaze the pot (loose the brown bits on the bottom) with a wooden spoon. |
| 6. | Add the carrot, celery, garlic, chicken, thyme, stock, 1/2 tsp. of salt and ¼ tsp. of black pepper in the pot and stir to combine. Bring the mixture to a boil. Skim off the foams on top of the soup then turn off the heat. Put the lid on and cook in the oven for one hour. |
最後更新 (Last Update): 11/17/2016
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