- 4 tbsp butter
- 2 tbps extra-virgin olive oil
- 1 super-fresh roasting chicken, cut up into 6 pieces by your butcher. Ask to keep the giblets for this recipe, and keep the back for making chicken stock
- 1 cup of homemade chicken stock
- Juice of 1 lemon
- 2 egg yolks
- Salt and pepper to taste
- Minced parsley for garnish
- Wash the chicken pieces and dry off with paper towels. Liberally salt and pepper the chicken. Chop the giblets into very small pieces. You will discard them at the end of the recipe.
- In a heavy-bottomed pot large enough to hold the chicken pieces in two layers, add the butter and olive oil and melt together on medium heat.
- Add the chicken pieces and brown on all sides in two batches, 5-10 minutes each. Don’t move them around until the pieces have caramelized, so that the skin doesn’t stick to the pan when you lift them. Remove the pieces and set aside to rest. The chicken will not be fully cooked at this point.
- Add the chopped-up chicken giblets to the pot and sauté until the bits are deeply browned.
- Return the chicken to the pot, putting the dark meat (wings, thighs, drumsticks) on the bottom and the white meat on the second layer, and add the chicken broth.
- Cover, raise the heat to high, and bring to a boil. Reduce the heat to low and simmer for about 30 minutes, until the chicken is cooked through.
- Remove the chicken pieces to a serving platter and cover with foil.
- Strain the reduced chicken broth and giblets through a sieve and return to the pot. It’s OK if some little bits of chicken remain in the pot. Taste the broth and adjust the salt and pepper. Drain off excess oil if you desire.
- Whisk the egg yolks and lemon juice in a bowl and season with salt in pepper. Remove the broth from the heat. Whish the egg-lemon mixture into the broth to create a creamy sauce. If the sauce is too watery, return to a low heat and reduce.
- Serve the sauce over the finished chicken and sprinkle with a little minced parsley
• Large heavy bottom pot