Chicken in Dunkerton’s Cider

Name: Chicken in Dunkerton’s Cider
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 600 ml/1 pint Dunkerton’s organic cider, or other good, dry cider; 1 organically raised, free-range chicken, about 1.75–2 kg/3½–4 lb, jointed; 2 teaspoons dried thyme puff pastry or pastry of your choice, for lid egg wash, for brushing; 150 ml/¼ pint double cream; salt and freshly ground black pepper; 50 g/2 oz butter; 3 onions, chopped; 2 Bramley apples, chopped; parsley stalks; 4 teaspoons flour; 6–8 black peppercorns; 1 celery stick; 150 ml/¼ pint water; 2 bay leaves

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

1 organically raised, free-range chicken, about 1.75–2 kg/3½–4 lb, jointed
2 <

Europe
United Kingdom
Dinner
England

Method

Place the chicken in a large pan with the bay leaves, peppercorns, parsley stalks, celery, cider and water. Bring to the boil, cover and simmer gently for 1¼ hours. Remove from heat and allow the chicken to cool in its own stock.

When cool, remove the meat from the bone and leave in a cool place, if possible overnight. Strain the stock and spoon off the fat.

Heat the butter in a