Lancashire Hindle Wakes

Chicken with a Prune and Almond Stuffing coated in a Lemon Sauce

1 Boiling Chicken 1.8kg (4lb)
150ml (¼ pint) Malt Vinegar
2 tbsp Soft Brown Sugar
Water

Stuffing
450g (1lb) Prunes, soaked for 4 hours
225g (8oz) Fresh White Breadcrumbs
50g (2oz) Almonds, blanched and chopped
50g (2oz) Shredded Suet
1 tbsp Parsley, chopped
1 tbsp Sage, chopped
1 tbsp Thyme, chopped
1 tbsp Marjoram, chopped
1-2 tbsp Vinegar
Salt and Pepper, to taste

Lemon Sauce
450ml (¾ pint) Chicken Stock
25g (1oz) Plain Flour
25g (1oz) Butter
2 Eggs, beaten
2 Lemon, grated zest and juice
Salt and Pepper, to taste

Garnish
Lemon Slices
Fresh Parsley

Firstly make the stuffing.
Drain the prunes, reserving six for garnish, stone and chop the remainder.
Combine all of the ingredients, mixing thoroughly.
Clean the chicken.
Spoon the stuffing mixture into the neck cavity of the chicken, secure with a skewer or sew with chef’s twine.
Place the chicken into a heavy bottomed saucepan, add vinegar, sugar and enough cold water the cover.
Bring to the boil, reduce to a simmer and cover.
Cook for three hours, or until the chicken is tender.
Remove from the heat, leave the chicken in the liquid to cool overnight.
Skin the chicken and place on a serving dish.
Strain and skim the cooking stock and reserve 450ml (¾ pint).
To make the sauce, melt the butter in a saucepan and stir in the flour.
Cook gently for 2-3 minutes.
Gradually add the warmed stock, stirring continuously, to prevent lumps.
Add a few tablespoons of the sauce to the beaten eggs, then strain them into the sauce whilst whisking.
Remove from the heat, add the lemon juice and half of the grated lemon zest, season to taste.
Allow to cool.
Coat the chicken with the sauce, sprinkle with remaining lemon zest, decorate with the reserved prune halves and sprigs of parsley.

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Lancashire Hindle Wakes

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