Bo Ohlson’s Lemon Chicken, as Remembered and Recreated 30 Years Later

Dismember a chicken and boil it in pan #1 until tender.

Boil it with onion + carrot + garlic clove, all split, and bay leaf + salt.

In pan #2, melt a few tablespoons of butter and whisk 0.4 dl of wheat flour into it.

Add 5 dl of the chicken broth from pan #1, strained, a little at a time, while whisking.

Add the shredded zest of a lemon and half of its juice.

Add salt and pepper to taste and a dash of turmeric for colour.

When the sauce has boiled for a while and thickened well, take it off the heat and whisk an egg yolk into it.

Meanwhile, cook rice and some vegetables.

The easiest way to keep the chicken warm while you get everything ready is to leave it in the surplus broth.

WARNING: do not add milk or cream to the sauce, as the citric acid will cause them to curdle.

Bo Ohlson is the father of my childhood friend Örjan. He is one of Sweden’s main authorities on pharmaceutical history.

Advertisements

4 thoughts on “Bo Ohlson’s Lemon Chicken, as Remembered and Recreated 30 Years Later

  1. Actually you can whisk together the egg yolk and some amount of cream and add it during the last minutes, it will not curdle according to my experiences.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s