Creamed Chicken from The Times Cookery Book by Katie Stewart
The chicken stock left over from cooking this recipe may be used for soup. Place the chicken, breast downwards, in a large saucepan. Add sufficient water to cover. Add the salt, peppercorns, the pe...
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
Ingredients
- 2–3 tablespoons double cream
- ½ oz (15 g) butter
- freshly milled pepper
- 2 egg yolks
- squeeze of lemon juice
- few peppercorns
- 1 tablespoon salt
- 1 (3 lb) (1½ kg) oven-ready chicken
- 1 bay leaf
- 2–3 stalks of celery
- 1 clove
- 1 onion
- salt
- 1½ oz (40 g) flour
- 1½ oz (40 g) butter
- ¾ pint (4½ dl) chicken stock
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