Instructions: Place the chicken in a large saucepan.

Put in the peeled whole onion the bay leaves and some salt and pepper.

Cover with cold water.

Put on the lid and stand the pan on the simmering plate or on the floor of the roasting oven. Bring slowly to the boil (this can take up to 1 hour).

When boiling transfer to the simmering oven and cook for a further 1 to 1 1/4 hours depending on the size of the chicken.

Remove from the oven and allow the chicken to cool in the liquor.

When cool remove the chicken.

Discard the skin and bones and chop the flesh into evensized chunks.

To prepare the lemon sauce skim the fat from the liquor and measure it into a saucepan.

Add the butter and flour and stand it over a medium heat and whisk all the time until a thickened sauce is made.

Simmer for 1 to 2 minutes.

Add the lemon juice and rind.

In a basin mix the egg yolks and cream add to the hot sauce and whisk well. Cook whisking all the time over the simmering plate for 1 to 2 minutes.

Do not allow to boil.

Remove from the heat check seasoning then pour into a bowl and allow to cool. When cold fold in the prepared chicken. Chill and allow the flavours to mingle. Serve on a bed of rice.

Coronation chicken is always popular but for a change I like the delicate flavour of this lemon chicken to serve for a cold buffet dish. The recipe is enough for six but larger chickens can be used or even two or three chickens cooked at a time if catering for a crowd. Serve with fragrant Thai rice and a colourful salad.

Serves 8

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