Chicken Mousse

• 1 (3 lb) (1½ kg) oven-ready chicken
• 1 onion peeled an

Place the chicken in a large pan. Add the onion, sufficient cold water to cover, and the salt. Bring up to the boil and simmer for 1 hour. Draw off the heat and allow the chicken to cool in the stock. Skim off the fat and measure out ¾ pint (4½