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Limey Chicken & Rice

They call us "Limeys"
Americans call the English "Limeys". The term dates back to the 18th Century when the Royal Navy loaded unripened, green lemons (similar enough in appearance to limes to confuse American sailors) on board its ships as a source of vitamin C to combat scurvy.

Limes are a somewhat exotic fruit and are rather less common than lemons. However, a popular product in the UK - and among many British expats here in Canada - is Rose's Lime Juice Cordial. It makes a refreshing summer drink, a good year round cocktail mixer and a rather excellent ingredient of a dish we have christened "Limey Chicken".

How to prepare Limey Chicken
Take one medium whole chicken, remove its skin and make sure you check inside the body cavity and remove any neck, heart and liver that the butcher may have put there.

Place the chicken in a slow cooker and add half a cup of Roses Lime Juice Cordial. Top up with one and a half cups of water. Season with salt and pepper.

Cook on low heat for 6-7 hours.

Remove the chicken and transfer the stock to a saucepan. Bring to a boil and reduce the stock until it has a nice smooth texture.

Remove the legs and wings from the chicken. The legs and wings can be used for some other purpose.

Carefully remove the breast meat in two pieces; one from each side of the carcass, and transfer them to a pyrex dish.

Pour the reduced stock over the chicken breasts and put the dish into a warm oven for 15 minutes.

While the chicken is in the oven, prepare some long grain rice.

The meal is best served in large dinner bowls. Place a portion of rice and a chicken breast in each bowl, then ladle stock over the chicken.

The chicken will be nice and tender and the stock will add a delighful fruity lime accent to the meal (or dare I say a "Limey" accent). Enjoy.

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