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Poached Chicken with Horseradish Cream Sauce

ingredients

serves 6
2 kg (4 1/2 lb) boiling chicken
1 onion, skinned
1 carrot, peeled
1 bay leaf
6 peppercorns
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/2 cup (50 g) 2 oz flour, sifted
60 ml (4 level tbsp) grated horseradish
salt and freshly ground pepper
2 tbsp (30 ml) chopped fresh parsley
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)

method

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

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

3. Meanwhile, prepare the sauce. Melt the butter in a pan and stir in the flour.

4. Remove from the heat and gradually stir in 600 ml (1 pint) of the retained stock with the horseradish and seasoning.

5. Return to heat, bring to the boil, stirring, until the sauce thickens. Simmer gently for 5 minutes. Add the parsley and fresh cream, adjust seasoning and spoon over chicken for serving.

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