• 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