Chicken, English-Style

This is one of the best ways to cook an older, tougher chicken. The addition of vegetables, as well as the long, slow

cooking makes the chicken tender and flavowful.

6 SERVINGS

1 x 5 lb. boiling chicken

2 large leeks, sliced

2 carrots, scraped and sliced 1 small turnip, peeled and quartered 8 peppercorns

bouquet garni, consisting of parsley sprigs, 1 thyme spray and 1 bay leaf tied together 12 parsley sprigs

1 teaspoon salt

1 oz. butter

2 tablespoons fiour

2 fl. oz. single cream 4 streaky bacon slices, rind

removed and halved

Put the chicken in a large saucepan and pour over enough water to cover the bird. Add the leeks, carrots, turnip, peppercorns and bouquet garni. Place the pan over high heat and bring the water to the boil. Cover the pan, reduce the heat to low and simmer the chicken for about 22 hours, or until it is tender. Remove the pan from the heat and strain oft’

½ pints of the stock into a small saucepan. Leave the chicken in the remaining stock in the pan and keep warm.

Place the small saucepan over moderate heat and boil the stock until it has reduced by about one-third. Remove the pan

from the heat and allow the stock to cool. Skim off the fat from the surface and set the pan aside.

Put the parsley in a medium-sized saucepan with the salt. Pour in a little water-just enough to cover the parsley- and place the pan over moderate heat. Bring the water to the boil. Cover the pan, reduce the heat to low and simmer the parsley for 8 minutes, or until it is tender. Drain the parsley thoroughly and squeeze out the moisture. Press the parsley

through a strainer, using the back of a wooden spoon, into a bowl. Set the parsley puree aside.

In a small saucepan, melt the butter over low heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour. Gradually add the cooled and skimmed stock from the small saucepan, stirring constantly. Return the pan to moderate

heat and bring the sauce to the boil. Boil for 1 minute, stirring constantly. Remove the pan from the heat and stir in the parsley puree. Beat the sauce for 2 minutes, then stir in the cream. Cover the pan and return it to very low heat to keep

warm.

Preheat the grill to high. Roll up each bacon slice half and secure it with a wooden cocktail stick. Grill the bacon rolls

for 6 to 7 minutes, turning them occasionally. When they are cooked, set them aside and keep warm.

Remove the chicken from the pan and discard the remaining stock, flavourings and vegetables.

Carve the chicken and arrange it on a warmed serving platter. Spoon over a little of the parsley sauce and serve the rest

in a sauce boat. Garnish the chicken with bacon rolls.

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