Instructions: In a large saucepan, put chicken pieces, stock, onion, herbs, juniper berries, nutmeg and half the celery, leek and carrot. If not already covered with stock, add water the cover the chicken pieces and simmer until chicken falls off the bone (about 1 hour).

Drain chicken and keep warm. Strain cooking liquid back into the saucepan.

Add remaining leek, carrot, celery and garlic and cook uncovered for 30 minutes allowing stock to reduce to half the volume of strained liquid.

Just before serving, remove chicken meat from bone.

Mix together egg yolks, cornflour, and mustard. Slowly mix in lemon juice and rind.

Ladle in a spoon at a time of reducing stock, stirring constantly until about 500ml is added, then pour this mixture back into reducing stock. Allow to thicken for a minute or so.

Arrange chicken on warm serving plate and pour over the thick sauce with its vegetables.

Leftover potential: Keeps for two or three days in the refrigerator.

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