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Dish Magazine
Ingredients
  • 1.3 kilogram whole free-range chicken
  • 1 carrot, chopped
  • 1 onion, chopped
  • 8 whole cloves
  • ½ tsp allspice
  • 3 bay leaves
  • subheading: FILLING:
  • 40 grams butter
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • sea salt and freshly ground black pepper
  • ¼ cup plain flour
  • 1 ¼ cups chilled stock
  • 1 packet chicken noodle soup
  • subheading: TO ASSEMBLE:
  • 5 cups breadcrumbs
  • 3 eggs
  • 5 cups rice bran or other neutral oil
  • subheading: TO SERVE:
  • Dijon mustard
  • chopped parsley
Steps
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