1.8 kg (4 lb) boiling chicken, halved lengthways, trimmed of excess fat
450 g (1 lb) carrots, peeled and roughly chopped
450 g (1 lb) onions, skinned and roughly chopped
225 g (8 oz) parsnips, peeled and roughly chopped
salt and freshly ground pepper
1 bouquet garni
10 ml (2 tsp) cornflour
15 ml (1 tbsp) chopped parsley
lemon juice
450 g (1 lb) carrots, peeled and roughly chopped
450 g (1 lb) onions, skinned and roughly chopped
225 g (8 oz) parsnips, peeled and roughly chopped
salt and freshly ground pepper
1 bouquet garni
10 ml (2 tsp) cornflour
15 ml (1 tbsp) chopped parsley
lemon juice
method
1. Place the bird, cut-side down, in a flameproof casserole, then nestle the vegetables round and pour in just enough water to cover.
2. Add the seasoning and bouquet garni, Cover tightly and cook in the oven at 150°C (300°F) mark 2 for about 3 hours until tender.
3. Remove the meat from the bones in largish pieces. Strain the juices from the casserole and remove the bouquet garni. Return the chicken meat to the vegetables and keep hot.
4. Skim off as much fat as possible from the juices. Blend the cornflour with a little water to a paste, add the juices and return to a pan, bring to the boil. Add the parsley and cook for 1-2 minutes. Adjust the seasoning with lemon juice, salt and pepper. Pour over the chicken and serve.
2. Add the seasoning and bouquet garni, Cover tightly and cook in the oven at 150°C (300°F) mark 2 for about 3 hours until tender.
3. Remove the meat from the bones in largish pieces. Strain the juices from the casserole and remove the bouquet garni. Return the chicken meat to the vegetables and keep hot.
4. Skim off as much fat as possible from the juices. Blend the cornflour with a little water to a paste, add the juices and return to a pan, bring to the boil. Add the parsley and cook for 1-2 minutes. Adjust the seasoning with lemon juice, salt and pepper. Pour over the chicken and serve.
serving amount
serves 4 - 6
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