Ingredients
- 3 garlic (cloves finely chopped)
- 2 lemons juice
- 1 young chicken about (whole)
- 1 vidalia onion (diced)
- 1/8 salt and pepper
- 350 ml chicken stock (hot)
- 180 gr pencil asparagus
- 240 ml chicken stock
- 120 gr baby carrots with green tops attached
- 120 ml dry wine (white)
- 70 gr butter
- 30 ml olive oil
- 6 gr sea salt
- 6 gr black pepper (freshly ground)
- 4 gr 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.
