Chaudfroid of Chicken

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

An essential dish at all the grander buffets of Edwardian times.


  • 1 boiling fowl 5–6 lb. (2½-3 k.)
  • juice of a


Place the bird in a large saucepan with the carrots, onion studded with cloves, garlic, bay leaf, thyme, salt and peppercorns, and cover with the water and the lemon juice. Bring to the boil. Remove the scum from the surface, reduce the heat and allow to simmer for 2–2½ hours. When the bird is cooked, remove it from the heat and allow it to cool in liquid. When cold, remove the bird, skin it ca