Le Poulet Grillé du Berger
Grilled Chicken with Green Herb Sauce





Dedicated to Sir Robert Baden-Powell, World Leader of Scouts, who was an inspiration to young and old



THis delicious way of cooking chicken will be welcomed by those who like to cook over an open fire. Designed for two servings, the recipe can easily be doubled or quadrupled. The sauce is made while the chicken is cooking.




One 2-pound chicken
Salt and pepper
5 tablespoons butter, in all
Prepared mustard
Bread crumbs
1 shallot, minced
1 teaspoon chopped cooked sorrel, or canned sorrel purée
1 teaspoon chopped parsley
1/4 cup dry white wine
2 tablespoons consommé, or diluted beef extract
1 teaspoon chopped fresh mint
Several leaves of water cress
2 teaspoons MEAT JELLY , or substitute



HAVE THE chicken split down the back, leaving the breast intact; bend the two sides back to make the bird lie flat, and salt and pepper it lightly. In a large skillet, heat about two thirds of the butter, and brown the chicken in it when it is sizzling hot, turning to brown both sides. Then remove the chicken from the pan, brush both sides lightly with mustard, and dip in bread crumbs. Place the chicken on a grill over an open charcoal fire (or, lacking this, broil under high heat). Turn it once to cook both sides; it should be done in 15 to 20 minutes.

Meanwhile, in a small heavy saucepan, over moderate heat, cook the shallot, sorrel, and parsley in the remaining butter until the mixture is soft and well blended. In another small saucepan, combine the white wine, the consommé or diluted beef extract, and the mint. Bring to a boil, add the water cress leaves, boil a few seconds longer, and remove from the heat. Force this mixture through a sieve into the butter and shallot mixture, and add the MEAT JELLY, or substitute. Reheat this sauce, stirring with a whisk to blend it well, and season lightly with salt and pepper.

Place the grilled chicken on a hot platter, carve it at the table, and serve the sauce from a sauceboat.





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La Cuisine Chantraine




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