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Chicken with Anchovy Mayonnaise

ingredients

serves 6
1 roasting chicken weighing 1.2 kg (2 1/2 lbs)
1 bunch parsley
3 sprigs fresh basil
Soup vegetables, carrots, leek, celery, etc.
1 onion
1 bay leaf
1 clove
4 oz (100 g) tuna/canned
4 anchovy fillets
1 tbsp capers
1 gherkin
4 tbsp mayonnaise
1 tsp lemon juice
Pinch each salt and freshly
ground white pepper
1/2 lemon

method

1. Wash chicken both inside and out, then place in large saucepan. Wash sprigs of basil and parsley stalks and add to chicken, together with prepared soup vegetables.

2. Peel and halve onion, spike bay leaf on one half with clove and add both pieces to chicken.

3. Pour on sufficient boiling water to cover chicken well.

4. Boil chicken for 30 minutes, removing any scum as it forms, then reduce heat and poach gently for 1 hour longer.

5. Drain tuna and finely chop with anchovies, capers and gherkin. Stir this mixture into mayonnaise, seasoning to taste with lemon juice, salt and pepper.

6. Finely chop parsley and add to mayonnaise.

7. Cool chicken in stock before cutting into serving portions and arranging on platter.

8. Cut lemon into wedges. Garnish chicken with lemon wedges and serve with the anchovy mayonnaise.

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