Sunday, 15 July 2007

Boiled chicken and vegetables for church lunches

Two large chickens, about 4lbs each
a bunch of carrots
four onions
two cloves of garlic
bay leaf and other fresh herbs
about six pints of water
salt and pepper

7 lbs courgettes

22 baking potatoes, and butter to serve.

Use the largest stock pot available.
Wash the carrots and cut into pieces if they are large (otherwise leave them whole).
Peel and slice the onions.
Put the onions, garlic, carrots, water, salt, pepper and herbs and seasoning into the stock pot and turn up the heat to maximum. Add the two chickens. Bring to the boil before the service starts.

Turn down the heat and simmer for two hours.

Put the baking potatoes on trays in the oven and turn on the oven (190-200ºC) about an hour and a half before serving.

About fifteen minutes before serving add the sliced courgettes to the top of the stew. Test the seasoning, and add more salt if necessary.

To serve, remove the potatoes from the oven and serve on trays, with the butter served separately. Lift out the courgettes and serve in a serving dish. Lift out the chickens onto a large plate and dismember them, removing the bones. While one person is doing this, another should take two pints of the stock or so, and thicken it with three tablespoons of plain flour, and heat to boiling in a saucepan on the stove.

Keep the rest of the broth for soup on a later day (or if a three course meal is required, keep the chicken warm while serving a soup made with the broth).

Serves not more than 22 people.
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