Source: Food Combining for Health
Date tried:November 5, 2017
Yield: 4-6 servings
Time needed: 3-4 hours cooking time depending on size of chicken + cooling time. Best to cook a day ahead of serving. I allowed 1/2 hour per pound and that worked well.
I was not at all impressed with this dish. The chicken itself was very tender, and if the point was to make it especially for sandwiches or salads, it would do fine. But serving it with a very plain, unseasoned cream sauce made for a virtually tasteless meal. Perhaps good for a person needing a very bland diet for some reason.
The name “Hay” refers to Dr. William Howard Hayes, a Pennsylvania doctor of the late 19th and early 20th century who developed and promoted a diet that came to be known as the Hay System and had many devotees among the foodies of the day.
Cold Chicken à la Hay
1 young chicken
1 bouquet garni (usually consists of 2-3 sprigs parsley, 1 sprig thyme, 1 bay leaf, and 1 clove tied in a piece of muslin for easy removal.)
2 egg yolks
1 1/3 cups heavy cream
grated peel from a well-scrubbed lemon
Preheat oven to 350oF.
Place chicken in a large casserole dish with the bouquet garni.
Half fill the dish with water and poach chicken in oven until done.
Remove from oven and allow to cool.
Beat egg yolks with cream and stir over low heat until slightly thickened, but do not allow to boil.
Divide chicken into several large pieces and arrange on a serving dish.
Pour cream sauce over chicken and sprinkle with grated lemon peel. The sauce will thicken as the dish cools.
Serve with a mixed green salad.
Variation: Tarragon Chicken à la Hay
Replace bouquet garni with several sprigs of tarragon. Garnish with chopped tarragon instead of lemon peel.