Spring Chicken Fricassee
|Oven ready free range chicken||2 Pound (900 Gram)|
|Lemon||1 , halved|
|Baby carrots||6 Ounce (175 Gram)|
|Mange-tout||4 Ounce (100 Gram)|
|White cauliflower/Green cauliflower||1⁄2 Small|
|Bechamel sauce||1 Pint (600 Milliliter)|
|Single cream||3 Tablespoon|
Preheat the oven to Gas 5, 375°F, 190°C, 10 mins before cooking the chicken.
Wash chicken inside and out, dry well.
Place lemon halves and bay leaves inside the cavity.
Place chicken in a roasting tin, cover with foil and cook for 1-1 1/2 hrs, or until completely cooked and juices run clear.
Remove from oven, allow to cool, then cut off the meat from the carcass, discarding skin and bones.
Cut the meat into small chunks.
Cover and reserve.
Scrape and trim carrots, cook in boiling salted water for 5-8 mins, drain.
Trim the mangetout and break the cauliflower into small florets.
Blanch mangetout in boiling salted water for 1 min and cauliflower florets for 5 mins, then drain both.
Add the chicken and vegetables to the prepared Bechamel Sauce, stir in the cream, then spoon into a 2 pint/900 ml ovenproof dish.
Cover and place in oven for 35 mins, or until heated through and piping hot.