1 large chicken – about 2kg
1 large onion
2 leeks cut into 4
3 large carrots cut into 1/4s
6-8 sticks of celery cut into 4
2 cloves of garlic peeled and crushed
1 turnip – about 300g cut into large cubes
3 bay leaves
1 small onion, peeled and chopped
200g long grain rice
50g plain flour
2 egg yolks
Place the chicken into a large saucepan with enough room for the vegetables. Chop the onion into a quarters. Stick with the cloves and add to the pan along with the leek, carrot, celery, garlic and turnip. Cut one of the lemons in half and place in amongst the vegetables with the bay. Season well and cover with cold water. Cover, bring to the boil, reduce the heat and simmer for 11/2 hours.
Ten minutes before the end of the chickens cooking time gently soften the onion in a little goose fat or olive oil. Add the rice and coat in the fat in the pan. Ladle on enough stock from the chicken pan to cover the rice and simmer until the rice is tender.
Melt the butter in a saucepan and add the flour to make a roux. Cook for a minute or so until bubbling and then add 600ml of the hot chicken stock. Bring back to the boil – whisking all the time – and cook for 5 minutes. Season really well. Remove from the heat and add the juice of the remaining lemon and the 2 yolks.
Joint the chicken and place it on a large charger with the vegetables. Serve with the rice and lemon sauce and a glass of fruity cider.