Poached Chicken with Parsley Sauce

[Poultry and Game]

1 x 1.35kg/3lb chicken, cleaned

FOR THE COURT BOUILLON

1 onion, sliced

2 carrots

2 parsley stalks

salt

6 black peppercorns

2 sticks celery

2 bay leaves

FOR THE PARSLEY SAUCE

30g/1oz butter

30g/1oz plain flour

150ml/¼ pint milk

2 tablespoons single cream (optional)

2 tablespoons chopped fresh parsley

salt and freshly ground black pepper

1. Put the chicken into a large pan with the onion, carrots, parsley stalks, salt, peppercorns, celery and bay leaves. Half submerge the bird with water and cover with a well fitting lid.

2. Bring to the boil, then reduce the heat and gently simmer for 1½ hours or until the chicken is cooked, when the legs feel loose and wobbly.

3. Remove the chicken and strain the stock.

4. Carefully skim the stock of all fat. When you have spooned off as much grease as possible, lay sheets of absorbent kitchen paper over the top the remove the remaining fat.

5. Now start the parsley sauce, melt the butter in a pan, add the flour and cook for 1 minute. Remove from heat.

6. Gradually add the milk and 150ml/¼ pint of the stock. Return to the heat and bring to the boil, stirring continuously.

7. Simmer for 2 minutes, then add the cream, if using and set aside.

8. Skin the chicken and remove the bones, leaving the flesh in large pieces.

9. Reheat the sauce and add the parsley. Season if necessary. Add more stock if the sauce is too thick. Add the chicken to the sauce and turn gently to coat and tip into a serving dish.