Recipe: Chicken Fricassee

Chicken Fricassee
Serves 4-6
Poached chicken in a cream and lemon sauce; equally delicious as a filling for vol-au-vaunts, chicken pies, pancakes or served on a bed of rice

3.5 lb (1.75kg) oven-ready chicken
three quarters of a pint (450ml) water
1 onion, peeled and chopped
2 stalks of celery, washed and chopped
6 black peppercorns
salt and ground black pepper
1 carrot, washed and sliced
1 oz. (25g) flour
1.5 oz. (45g) butter or margarine
1 egg yolk
quarter pint (150ml) double cream
1 tablespoon lemon juice
chopped fresh parsley
lemon slices, to garnish

Place the chicken in a large pan, then add the water, peppercorns and seasoning. Add the vegetables to the pan then bring to a simmer. Cook slowly for about 40 minutes or until chicken is tender. Remove the chicken from the pan and set aside. Strain the stock, reserving three quarters of a pint (450ml) for the sauce. Lift the chicken meat from the bone, discard the skin, then arrange meat in a hot dish. Melt the butte of margarine in a small pan, stir in the flour, and cook for half a minute. Remove from the heat and stir in the stock. Bring to a simmer while stirring continuously to form a smooth sauce. Cook gently for about 5 minutes.

Put the egg yolk and cream into a small basin and mix. Stir in a little of the hot sauce, blend well and return to the pan. Remove the pan from the heat, stir in the lemon juice, then season to taste. Spoon over the chicken and mix in. Sprinkle with chopped parsley and garnish with slices of lemon. Serve with boiled rice.