Chicken With Lemon Sauce
|Frying chicken joints||6|
|Dried thyme||1⁄4 Teaspoon|
|Lemons juice||2 Tablespoon|
|Chicken stock||1⁄2 Pint|
|Streaky bacon rashers||4 , rinded and cut in strips|
|White bread slices||3|
|Butter||1 1⁄2 Ounce|
|Flour||1 1⁄2 Ounce|
Remove the skin from the chicken joints.
Put the joints in a meat tin, rounded side uppermost.
Spread the butter on the joints, then add herbs and lemon rind.
Sprinkle the joints with salt and pepper.
Make lemon juice up to 1/2 pint with stock then pour over the chicken.
Cook, uncovered, at 400Â°F, Gas Mark 6 for about 30 minutes until tender, basting occasionally.
Heat the lard in a frying pan, add the bacon and cook slowly until golden brown.
Remove from the pan and drain on kitchen paper.
Add the bread in 1/4 inch cubes and fry until golden.
Drain on kitchen paper and add to the bacon.
Remove the chicken joints from the tin and keep hot.
Strain the cooking liquor into a jug.
Make a roux with the butter and flour.
Cook for 2 minutes, then blend in the chicken, liquor and milk.
Bring to boiling point, simmer for 2 to 3 minutes, stirring frequently.
Add the seasoning, pour the sauce over the chicken and scatter the garnish on top.