Chicken with a Prune and Almond Stuffing, coated in a Lemon Sauce.
Ingredients:
1 Boiling Chicken 4lb (1.8kg)
¼ pint (150ml) Malt Vinegar
2 tbsp Soft Brown Sugar
Water
Stuffing:
1 lb (450g) Prunes, soaked for 4 hours
8 oz (225g) Fresh White Breadcrumbs
2 oz (50g) Almonds, blanched and chopped
2 oz (50g) Shredded Suet
1 tbsp Parsley, chopped
1 tbsp Sage, chopped
1 tbsp Thyme, chopped
1 tbsp Marjoram, chopped
1-2 tbsp Vinegar
Salt and Pepper, to taste
Lemon Sauce:
¾ pint (450ml) Chicken Stock
1oz (25g) Plain Flour
1oz (25g) Butter
2 Eggs, beaten
2 Lemon, grated zest and juice
Salt and Pepper, to taste
Garnish:
Lemon Slices
Fresh Parsley
Method:
Firstly make the stuffing.
Drain the prunes.
Reserve six for garnish.
Stone and chop the remainder.
Combine all of the ingredients, in a bowl.
Mix thoroughly.
Clean the chicken.
Spoon the stuffing mixture into the neck cavity of the chicken.
Secure with a skewer or sew with chef’s twine.
Place the chicken into a large heavy bottomed saucepan.
Add vinegar, sugar and enough cold water to cover.
Bring to the boil.
Reduce heat to a simmer and cover.
Cook for three hours, or until the chicken is tender.
Remove from the heat.
Leave the chicken in the liquid to cool overnight.
Skin the chicken and place on a serving dish.
Strain and skim the cooking stock.
Reserve 450ml (¾ pint).
To make the sauce:
Melt the butter in a saucepan and stir in the flour.
Cook gently for 2-3 minutes.
Gradually add the warmed stock.
Stir continuously, to prevent lumps.
Add a few tablespoons of the sauce to the beaten eggs.
Strain them into the sauce whilst whisking.
Remove from the heat.
Add the lemon juice and half of the grated lemon zest,
Season to taste.
Allow to cool.
To Serve:
Coat the chicken with the sauce.
Sprinkle with remaining lemon zest,
Decorate with the reserved prune halves and sprigs of parsley.
Serve with seasonal vegetables and boiled or mashed potatoes.