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Chicken with Lemon and Almonds

ingredients

serves 4
1.4 kg (3 lb) chicken
2 tbls (50 g) 2 oz blanched almonds
1 lemon, thinly sliced
1 garlic clove, skinned
2 tbsp (25 g) 1 oz butter, softened
salt and freshly ground pepper
400 ml (3/4 pint) stock made from the giblets
125 g (4 oz) button mushrooms, wiped and sliced
1 level tbsp (15 ml) cornflour
4 tbsp (60 ml) fresh single cream
Watercress (salad cress) to garnish

method

1. Wipe chicken and loosen skin all over breast with fingertips. Slip almonds under skin.

2. Stuff the lemon into chicken cavity with garlic. Truss or tie bird securely.

3. Place chicken in roasting tin and spread butter all over its surface. Season well. Pour stock around, roast in the oven at 200°C (400°F) mark 6 for 1 hour, basting frequently.

4. Add mushrooms to roasting tin. Lay a piece of foil over bird, continue cooking for a further 20 minutes, until bird is tender.

5. Drain bird, discard lemon and garlic. Joint, so that each person has a breast and leg or thigh portion.

6. Blend the cornflour with a little water until smooth, pour into the pan juices and heat, stirring, until thickened. Add the fresh cream without re-boiling sauce. Adjust seasoning and spoon over bird for serving. Garnish with watercress.

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