Chicken Macerata Style (Umbria)

Meat

Ingredients

Tender chicken - about 2 1/2 pounds - 1

Salt

Olive oil - 6 tbsps

Butter - 3 tbsps

Meat stock - 2 cups

Egg yolks - 2

Juice of 1 lemon

Wash chicken well, singe if necessary, and rub generously inside and out with salt. Carefully clean the giblets and chop them finely. 

Take a flameproof casserole, preferably an oval one, into which the chicken will fit snugly ; heat the oil and butter in it and saute the giblets for 2 minutes. Then add the chicken and continue to cook until golden brown all over. Pour in the stock - there should be almost enough to cover the bird. Cover the casserole with wax paper and then the lid, and cook over a low heat for about 1 hour. When the chicken is tender, uncover the casserole and cook over a brisk heat to reduce the sauce.

Take the chicken from the pan and cut it into serving pieces. Arrange them on a heated serving dish, re-forming them into the original shape of the chicken. Keep hot while the sauce is being finished.

Beat the egg yolks until well mixed but not frothy; add the lemon juice and stir into the sauce. Season to taste with salt, stir well and cook over a low heat for 1 minute. Pour the sauce over the chicken and serve at once.

Serves 4