2.5 - 4 L SELECTED VARIETIES
Skin the chicken.
Baste with a mixture of oil, lime juice and pepper.
Place the chicken in a cooking pan.
Place the onion and garlic cloves around the meat ; season with rosemary and sage.
Cover and bake 45 minutes at 180°C (350°F).
Mix the Bovril chicken concentrate bouillon, water, balsamic vinegar.
Pour over chicken; cover and bake another 35 minutes.
Spread the pine nuts around the meat; bake an additionnal 10 minutes.
Remove the chicken and the pine nuts from the pan.
Add some juice to the corn starch; mix and bring to a boil.
Serve the sauce in a gravy boat.
Garnish with pines nuts and lime rind.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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