Chicken Fried Chicken with Celery Strain Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place chicken pieces in a medium dish or bowl. In a separate medium bowl, mix together butter, horseradish, rosemary, salt, celery, dill weed, parsley and thyme. Sprinkle with parsley. Cover dish or bowl and refrigerate for 2 hours.

In a large bowl combine celery, parsley, and thyme and mix until well blended. Transfer chicken to a bowl. Transfer to the oven, skin side up, and brush with the butter mixture. Fry 4 to 5 minutes on each side, or until chicken is cooked through (no streaks remain).

Remove chicken from foil (do not put it on the baking sheet) and brush with honey mustard. Cook on each side for 10 to 12 minutes, until chicken is cooked through (no streaks remain). Drain chicken and brush with egg yolks to make a gravy (do not separate the yolks).

Remove chicken from bouillon cubes and place in a large stockpot. Heat water in a small saucepan to a boil; stir in potatoes, carrots, onions, celery and dill. Reduce heat to medium-low, and bring to a boil, stirring occasionally Remove from heat. Mix with bread crumbs and remaining butter mixture. Skim fat and return to stockpot.

1/4 cup butter

1/4 cup all-purpose flour

1/4 cup white sugar

2 tablespoons lemon juice

1/2 teaspoon celery seed

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1 (6 ounce) can evaporated milk

1 teaspoon lemon zest

Heat the butter in a small saucepan until slightly thickened. Stir in the flour, sugar, lemon juice, celery seed, and salt. Mix until smooth. Stir in the vanilla and milk. Mix until well blended.

Pour 1/4 cup of remaining butter mixture into the bottom of a 9x13 inch dish. Using a wooden spoon crease the crust into a 3x3 inch rectangle. Place chicken over the filling, forming a circular shape.

Bake at 400 degrees F (200 degrees C) for about 30 minutes. Meanwhile, in a small bowl, beat lemon zest with lemon whip until thickened.