Name: Ayrton Chicken
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: piece of home-boiled gammon, about 3 lb. (1½ k.); 1 large roasting chicken (4–5 lb. 2–2½ k.); ¼ lb. (120 g.) flaked almonds; small tin of tongue; salt and pepper; 2 large onions; 1 teaspoon thyme, finely chopped; 4 oz. (120 g.) butter; 2 oz. (60 g.) flour; ½ pint (3 dl.) (double) cream

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

This is a recipe of my own for dinner parties.

Ingredients

1 large roasting chicken (4–5 lb. 2–2½ k.)
piece of home-boiled gammon, about

Method

The day before you want the dish, or a day or two sooner, cook the gammon in water with brown sugar and cloves. Allow to cool in the liquor. Roast the chicken the day or a few hours before you want the dish, but so that it is only just cooked, barely done, as for a salmi.

First carve the gammon so that there