- 2 poached chickens
- Spring Herb Sauce:
- 1-1/4 cups (300 mL) chicken broth
- 4 egg yolks
- 1/4 cup (60 mL) lemon juice
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) cornstarch
- 1/4 cup (60 mL) each minced basil, parsley and chives
- 1 cloves garlic, minced
If you have refrigerated the chickens, bring them fully to room temperature, about 2 hours.
Roast chicken on rack in centre of 475F (240C) oven for 20 minutes or 450F (230C) convection oven for 15 minutes.
Spring Herb Sauce: In medium saucepan, bring broth to simmer.
Meanwhile, in bowl, whisk together yolks, lemon juice, salt and cornstarch. Whisk in ¼ cup (60 mL) broth; repeat.
Whisk yolk mixture into saucepan. Increase heat to medium; cook, stirring constantly and without boiling, until thick enough to coat back of spoon, about 2 minutes. Remove from heat; stir in basil, parsley, chives and garlic. Serve with chicken.
Makes 6 to 8 servings.