Ingredients
- 3 garlic (cloves finely chopped)
- 2 lemons juice
- 1 young chicken about (whole)
- 1 vidalia onion (diced)
- 1/8 salt and pepper
- 1 1/2 cups chicken stock (hot)
- 1/2 pound pencil asparagus
- 1 cup chicken stock
- 1/2 pound baby carrots with green tops attached
- 1/2 cup dry wine (white)
- 5 tablespoons butter
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 2 teaspoons black pepper (freshly ground)
- 1/4 tablespoon salt and pepper
- some salt and pepper
- some thyme leaves
When the chicken is fully cooked, remove from the saute pan and place on a platter. Carefully ladle off any grease that has accumulated on the surface of the stock and swirl in the remaining 3 tablespoons butter to give a smooth silky finish.
