Susan Campbell, Caroline Conran
By Susan Campbell and Caroline Conran
Cover the chicken with water in a large saucepan, bring slowly to the boil, skim and add the sliced vegetables, bayleaf, peppercorns and salt. Simmer for 1½ hours or longer, until the bird is tender.
Allow to cool a little in the cooking liquid. Preheat oven to Reg 7/425°. Make