LEMON CHICKEN

Preparation Method :

• Sprinkle the body cavity of the chicken with salt and insert the onion and the bay leaf.
• Cut the lemon in half, rub one cut surface over the chicken and reserve the other half for garnishing. Place the bird in a deep pan with a tight-fitting lid.
• Add the washed giblets, a thin strip of lemon rind, the carrot, celery, marjoram, peppercorns, salt and the water.
• Bring to the boil, cover the pan with a tight-fitting lid and simmer gently for about 1 hour, or until the chicken is tender and the juices run clear when the thickest part of the thigh is pierced with a metal skewer.
• Strain the stock from the chicken, leaving the bird in the pan to keep warm.
• Melt the margarine in a small saucepan, remove from the heat, stir in the flour and cook gently, stirring, for 2 minutes.
• Gradually add the hot stock, stirring briskly until smoothly blended.
• Return the pan to the heat and cook, stirring continuously, until the sauce boils, then simmer gently for 5 to 10 minutes until it has thickened.
• Mix the egg yolk with the cream, stir in the hot sauce, then pour into the sauce and stir over low heat for 1 minute, but do not boil.
• Add lemon juice to taste and adjust the seasoning. To serve, carve the chicken into joints, arrange on a serving dish and spoon over the sauce.
• 11Garnish with the reserved lemon half cut into wedges and sprigs of parsley.
• Serve with plain boiled rice as an accompaniment.