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skink

Ireland: Balnamoon Skink

  • 1 2-1/2 to 3-pound chicken

  • 6 cups water
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 celery root
  • 1 leek, sliced
  • 1 large carrot, peeled, sliced
  • 1 tablespoon chopped parsley
  • 1 1/4 cup frozen peas
  • 1/4 teaspoon ground mace
  • 2 egg yolks
  • 1/2 cup whipping cream
  • 2 cups shredded leaf lettuce or outer leaves of an iceberg lettuce

Wash chicken well inside and out. Combine chicken, water, salt and pepper in Dutch oven. Cover; bring to a boil over moderate heat. Skim any scum from surface. Reduce heat to low; cook 1 hour.

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