Chicken Fricassée

• 1 × 3½ lb (1.75 kg) free-range boiling fowl, jointed
• 2 onions, chopped

Put the chicken, onions, carrots and mushrooms into a large pan with enough water to cover. Add the bouquet garni, salt and pepper. Bring slowly to the boil and simmer gently for 1 hour, or until the chicken is tender. Strain the stock, reserving the vegetables and stock separately.

Remove the skin from the chicken, carve the meat and cut it into cubes.

Melt the butter, stir in