ingredients
serves 4 to 6
3 1/2 pound boiling chicken with giblets
1 pint water
salt and pepper
3 onions, peeled
1/4 cup butter
6 carrots, thickly sliced
3 sticks celery, chopped
2 turnips, quartered
2 bay leaves
1/4 cup All purpose flour
method
1. Place the chicken giblets in a saucepan with the water and 1 teaspoon salt.
2. Bring to the boil, then cover the pan, reduce the heat and simmer for 30 minutes.
3. Meanwhile, place an onion inside the chicken and truss as for a roasting chicken.
4. Melt half the butter in a large flameproof casserole and brown the chicken all over; pour off the fat.
5. Quarter the remaining onions and arrange round the chicken with the vegetables and bay leaves.
6. Strain in the giblet stock and season with pepper.
7. Cover and place in a moderate oven (160°C, 325°F) for 2 to 2 1/2 hours.
8. Arrange the cooked chicken and vegetables on a large serving platter and keep hot. Skim any fat off the sauce.
9. Blend together the remaining butter and the flour to form a paste.
10. Add to the sauce, a little at a time and stir over a gentle heat until thickened.
11. Season the sauce and serve separately.
