Serves 6
1 x 1.8 kg (4lb) free range chicken
1 large onion, quartered
2 sticks celery, cut into 6 pieces
Salt and black pepper
1 bunch thyme
2.2 litre (4 pints) water
500g (1 lb 2 oz) leeks, sliced and washed
55g (2 oz) butter
55g (2 oz) plain flour
Salt and black pepper
300ml (½ pint) chicken stock
250g (9 oz) puff pastry
Beaten egg
2, 3 and 4 Oven AGATransfer to the Simmering Oven for about 3 hours, until the meat is falling from the bone. Strip the meat from the bones and cut into large pieces – this should give around 625g (1lb 6oz) of cooked chicken. Strain the stock. Sauté the leeks in the butter until just tender, about 5 minutes. Stir in the flour and seasonings, add the chicken stock and bring to the boil, stirring until thickened. Add the chicken pieces and place into the pie dish. Roll out the pastry and cover the dish, make a hole for the steam and use pastry trimmings to garnish the top. Brush with beaten egg. Cook on grid shelf on the floor of the Roasting Oven for about 25 minutes until risen and golden. Conventional cooking: Poach the chicken on the hob. Bake the pie at 200ºC (400ºF), fan oven 180ºC, Gas Mark 6 for about 25 minutes or until golden.