Serves 6
4 lb (1.8kg) oven-ready chicken
1 medium-sized onion
3 black peppercorns
1 bay leaf
asparagus tips or green grapes, to garnish
Lemon sauce
1 oz (25g) butter
1 oz (25g) plain flour
salt and freshly milled pepper grated rind and juice of 1 lemon
2 egg yolks
1/2 pint (300m1) single cream
Wipe the chicken and remove the giblets. Place in a deep pan with salted cold water to cover. Peel the onion and add to the pan along with the peppercorns and bay leaf. Cover with a pan lid and cook gently for 40 minutes until tender. Allow to cool in the liquid for several hours or overnight so chicken flesh remains moist.
Skim fat from chicken stock and measure 1/2 pint (300m1) stock for the sauce. Joint the bird, remove skin and lift chicken meat from the bones. Melt the butter in a saucepan over low heat. Stir in the flour and cook gently for 1 minute. Gradually stir in the chicken stock. Bring to the boil, stirring all the time to make a smooth sauce. Simmer gently for 3-4 minutes. Season with salt and pepper and draw off the heat. Stir in grated lemon rind and lemon juice. Blend the egg yolks with the cream and stir into the sauce. Check seasoning. Allow the sauce to cool, stirring occasionally to prevent a skin forming.
Cut chicken in bite-sized pieces and arrange on a serving plate, then spoon the lemon sauce over the chicken. Garnish with cooked cold asparagus tips or green grapes any green vegetable or fruit is pretty with this dish. Serve with rice salad 157). This is a good dish to make the day before serving.