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


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 a