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Poached Chicken with Horseradish Cream Sauce #2

ingredients

serves 6
small boiling chicken, about 2 kg (4 1/2 lb)
1 onion, skinned
1 carrot, peeled
1 bay leaf
6 whole black peppercorns
50 g (2 oz) margarine
50 g (2 oz) plain flour
60 ml (4 tbsp) grated bottled horseradish
salt and freshly ground black pepper
30 ml (2 tbsp) chopped parsley
113 ml (4 fl oz) carton double cream

method

1. Put the chicken into a large pan with the onion, carrot, bay leaf and peppercorns. Add sufficient salted water to just cover and bring to the boil. Lower the heat, cover and simmer for 2 - 2 1/2 hours, or until the chicken is tender.

2. Remove the chicken from the pan, strain off the stock and reserve. Skin and joint the chicken and keep warm in a covered dish.

3. Prepare the sauce: melt the margarine in a heavy-based pan, stir in the flour and add 600 ml (1 pint) of the reserved stock with the horseradish and seasoning.

4. Bring to the boil, stirring and simmer gently for 5 minutes. Add the parsley and cream. Adjust the seasoning and spoon the sauce over chicken before serving.

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