Cold Chicken with Lemon Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Chicken flesh keeps deliciously moist if the bird is allowed to cool in the liquor after cooking. This is a very summery recipe and one that is easy to make in advance. Serve it with a cold rice salad made colourful with the addition of tomatoes, cucumber and cooked peas.


  • 1 chicken, about 1.5–1.75 kg/3⅓–4 lb dressed weight
  • 1 whole onion, peeled
  • bay leaf


    Wipe the chicken and place in the largest pan you have. Add the onion and bay leaf and cover with cold salted water. Cover with a lid and bring slowly to the boil. Simmer for 1 hour then draw off the heat and allow the chicken to cool in the liquid, preferably overnight. When cold discard the chicken skin and bones and cut the flesh into neat pieces. Arrange on a serving plate.

    Remove any fat from the chicken stock and measure out 3 dl/½ pint. Melt the butter for the sauce in a saucepan over low heat. Stir in the flour and cook gently for 1 minute. Gradually add the stock and bring to the boil, stirring all the time for a smooth sauce. Simmer gently for 2–3 minutes. Season with salt and pepper and stir in the strained lemon juice and grated rind.

    Place the egg yolks in a small basin and blend with the cream. Mix well and stir into the hot sauce. Stir over low heat for a few moments, but on no account allow the sauce to boil. Draw off the heat and recheck flavour. Pour into a basin and allow to cool, stirring occasionally to prevent a skin forming. The sauce will thicken considerably on cooling. Spoon the cold sauce over the chicken several hours in advance of serving. Then cover and keep in a cool place.