Chicken with Cockle Sauce

Name: Chicken with Cockle Sauce
Cuisine: United Kingdom
Ingredients: salt and freshly ground pepper; 2 egg yolks; 1 stick celery, chopped; salt and freshly ground pepper; pinch of mace; pinch of cayenne pepper; 2 tbsp double cream; 300ml/½ pint dry white wine; 1 boiling fowl or large free range hen; 1 onion, roughly chopped; 2 pints cockles, well washed; 1 boiling fowl or large free range hen

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

I was doing a cookery demonstration in Dumfries, a part of Scotland separated from Cumbria only by the Solway Firth. During the book signing afterwards I started talking to a most interesting woman who told me that in her part of Britain they cooked chicken with cockles. I tracked down the recipe and can recommend it to you.

Ingredients

2 pints cockles, well washed
1 boiling fowl or large free range hen
1 oni

Europe
United Kingdom
Sauce
Gluten-free
Spicy

Method

Open the cockles by simmering in a little salt water and remove from their shells reserving the juice. Truss the fowl and fill the body cavity with two thirds of the cockles, the onion and the celery, and season well. Cook in a chicken brick or in an earthenware jar set in boiling water on top of the stove, for about 2 hours or until tender. If you have neither a brick nor a jar handy, wrap the