Instructions: Put the chicken sliced onion orange zest and juice tarragon and bay leaf in a large saucepan.

Pour enough water over the top of the chicken to cover it and sprinkle with salt and pepper to taste.

Cover bring to a boil and simmer for 45 to 60 minutes until the chicken is cooked.

Lift the chicken out of the saucepan and leave to cool.

Discard the bay leaf and onion.

Measure the stock.

Boil the chicken stock until it reduces to 1 1/4cups.

Set aside to cool then chill in the refrigerator. When the chicken is cold take the meat off the bones discarding the skin.

Cut the meat into bitesized pieces and place in a bowl.

When the stock has chilled remove the layer of fat from the top then rehear gently to thin it.

Stir in the oil and add wine vinegar and salt and pepper to taste.

Pour this dressing over the chicken and toss well.

Serve immediately garnished with orange slices watercress and tarragon sprigs if liked or cover and chill until required.

The salad may also be served on a bed of lettuce.

Serves: 4

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