- 1 chicken, about 1.8kg/4lb in weight
- 2 onions
- 6 celery sticks
- 6 carrots
- 2 bay leaves
- 2 thyme sprigs
- 1 tsp black peppercorn
- 50g butter
- 100g smoked bacon lardons
- 3 small turnips, peeled and cut into wedges
- 1 tbsp plain flour
- 2 tbsp wholegrain mustard
- 3 rounded tbsp crème fraîche
- good handful parsley, chopped
1. Put the chicken in a large pot. Halve 1 onion, 1 celery stick
and 1 carrot. Add to the pot with the herbs, peppercorns and a
sprinkling of salt. Add water to come halfway up the chicken, bring
to the boil, then cover tightly and simmer for 1½ hrs. Cool
slightly, remove the chicken to a dish, then strain the stock into
2.When the chicken is cool enough to handle, strip the meat from
the bones and tear into pieces with your hands.
3.Chop the remaining onion, and cut the celery and carrots into
thick slices. Heat the butter in the same pot, add the onion and
lardons, then gently fry for 5 mins until just starting to brown.
Add the remaining veg, then fry for 2 mins. Stir in the flour, then
cook for 1 min. Measure 900ml stock (if you don't have enough, make
it up with water), then gradually add to the pan, stirring. Cover,
then simmer for 20-25 mins until vegetables are tender.
4.Return the chicken to the pan with the mustard and crème
fraîche, then return to a simmer, stirring gently. Season and
sprinkle with parsley.