Serves 6
4 lb (1.8kg) oven-ready chicken 1 medium-sized onion
few black peppercorns 2-3 stalks celery
1 bay leaf
3 oz (75g) butter
2 oz (50g) plain flour
1/4 pint (150m1) double cream
1 egg yolk
squeeze of lemon juice
salt and freshly milled pepper
Wipe the chicken and remove giblets. Place in a deep pan with salted cold water to cover. Peel the onion and add to the pan along with the peppercorns, celery and bay leaf. Bring to the boil, then lower the heat and cook gently, covered, for 40 minutes until tender. Allow to cool in the liquid for several hours or overnight. Strain 1 pint (600m1) of the chicken stock into a measuring jug and reserve for making the sauce.
Melt 21 oz (65g) of the butter in a saucepan over low heat. Stir in the flour and cook gently for 1 minute. Gradually stir in the hot chicken stock. Bring to the boil, stirring well all the time to make a smooth sauce. Simmer for 2-3 minutes and draw off the heat. Combine cream and egg yolk in a small bowl. Add a little of the hot sauce, blend together and add to the sauce. Add a squeeze of lemon juice and remaining butter and season with salt and pepper.
Joint the chicken, remove skin and lift chicken meat from the bones. Cut in bite-sized pieces and add to the sauce. Heat through for serving. This makes an excellent filling for pancakes or vol-au-vents or serve with saffron rice.