- 1 whole chicken
- 2 onions peeled (sliced)
- 2 carrots peeled (cut into large even-sized pieces)
- 1 leek, cut into chunks
- 1 stick celery (chopped)
- 1/3 of turnip (cut into even-sized pieces)
- roughly the same size as the carrots
- bouquet garni
- 500 ml single cream
- salt and pepper
- 125 g cooked long grain rice per person
- 25 g butter
- 25 g flour
- Put chicken in a large saucepan. Cover with cold water, add the all the
- chopped vegetables and the bouquet garni. Cover with a lid and put on the heat. Bring it to a gentle boil and cook for two hours. The vegetables should hold their shape. Top up with more (boiling) water if required during cooking. When the chicken is nicely poached, remove it from the pan and carve into pieces. Reserve and keep warm.
- Strain the cooking liquid through a sieve. Keep the vegetables and discard the bouquet garni. Put the stock back into the saucepan, bring gently to the boil and reduce for about 10 to 15 minutes to intensify the taste. Add the cream.
- Now, If you prefer a thicker sauce you can thicken it by making a roux.
- Melting the butter in a saucepan, add the flour and cook over a gentle heat for a few minutes until the flour and butter make a paste. Take off the heat and add some hot stock, whisking all the time. Pour the thickened sauce into the main saucepan and heat gently, stirring all the time so no lumps form. Season and serve, poured over the chicken, vegetables and hot rice.
Trish's tip: For a less decadent version, leave out the cream and serve simply with vegetables. Or make it the day before serving. That way you can cool it right down in the fridge and skim all the fat off the surface before reheating.