Also known as ‘Steamed Chicken’
Preparation time: 10 minutes
Cooking time: 60 minutes
The ingredients: for 4 persons
- 1 chicken
- chicken seasoning
- 1 cube low fat chicken bouillon
- salt & pepper
Smear the chicken richly with the chicken herbs. Make sure you throw a lot of seasoning inside the chest cavity and be generous with the herbs.
Melt the butter in a cooking pot and bake the chicken brown on all sides.
By the time the chicken is nicely browned, your fat will be burned and blackened. Take out the chicken, put it aside, get rid of the burned fat and clean the pot.
Put the pot back on the fire and add a small cube of margarine, let it melt and put the chicken back in. Season with salt & pepper. Add a half a cup of water. You should have about 1 cm of water in the bottom of the pan or pot. Crunch the cube of chicken bouillon and sprinkle it around the chicken in the water. Close the pan with a lid and reduce your hot plate to a very weak fire. The water should boil softly to make the steam in the pot. Leave your chicken like that for 45 minutes to 1 hour, take a peek from time to time to see if there is still a bottom of water. In case the water dries out, add some more.
By the time the chicken is soft and done, a syrupy sauce will develop automatically based on the water, the bouillon and the fat coming out of the chicken. ET voilà, you made a chicken to impress.
I invented this recipe by accident because i simply don’t know how to brown a chicken without burning the fat.
The chicken herbs will determine the taste here. In Belgium and Holland I know you can get ‘Verstegen kruiden’, for me they are the best. But feel free to leave your comments on your local good seasoning providers. Don’t forget to add your country or region.
Each time I am amazed how fantastic this naturally developed sauce tastes.
Even simpler than the recipe are the belonging tips.
If you don’t want to wrestle with a whole chicken, this magic works as fine with chicken legs as well.
You can throw in a half onion at the bottom of the pot or extra herbs to spice up the sauce. But the recipe doesn’t need it at all.
I tend to use Soya baking fat, since it has no effect on the outcome of the total taste, and I’m always looking to cut some calories.
The favourite Belgian way of serving this is definitely with apple sauce and cooked potatoes.
And last but not least… even if you are a novice cook, this will work like a charm!