Title: Chicken with lemon
 Categories: Chinese, Poultry
      Yield: 4 Servings
 
           Stephen Ceideburg
      3 lb Chicken
      1 tb Butter
      1    Onion, finely chopped
      1    Clove garlic, finely chopped
      2    Carrots, finely chopped
      2    Stalks celery, finely
           -chopped
           Grated rind and juice of 1
           -lemon
    1/4 c  Vermouth
    1/4 c  Chicken broth
    1/2 ts Salt
           Freshly ground black pepper
      1 tb Cornstarch dissolved in 2
           -Tb. cold water
      2 tb Finely chopped parsley
 
  A delicately flavored chicken served with rice.
  
  Soak the pot in cold water for 10 minutes. Place the butter inside the
  cavity of the chicken. Truss the chicken. Place the onion, garlic,
  carrots and celery in the pot. Place the chicken on top of the
  vegetables, breast side up. Add the grated lemon rind and juice,
  vermouth, chicken broth, salt and pepper. Cover the pot and place in
  a cold oven. Heat the oven to 450 degrees F. and bake for 1 1/2
  hours. Pour the pan juices into a small sauce- pan. Bring to boiling
  point and stir in the cornstarch dissolved in cold water. Stir with a
  wire whisk until thickened into a sauce. Cut the chicken into serving
  pieces. Arrange chicken on a bed of rice. Cover with the sauce and
  garnish with parsley.