114 Chicken served in a soup bowl with Crayfish

Main ingredients

• 1 chicken, cleaned and trussed, weighing 1 kg (2¼ lb)
• 8

1. Poach the chicken for fifteen minutes in the simmering chicken stock. Cut it into four and take off the wings and breasts, and the legs.
2. In the same stock cook the mangetout peas for ten minutes-they should be ‘al dente’; still slightly crisp. Drain them.
3. Bring a pan of salted water to the boil and plunge in the well-washed crayfish. Let them poach fo