Devilled Chicken

Ingredients for Chicken

1.4 - 1.8kg Chicken
6 Peppercorns
2 Medium Carrots
Several Sprigs of Parsley
½l Water
2 Medium Onions
2 Sticks of Celery
1 Teaspoon Salt

Ingredients for Sauce

30g Butter
1 Teaspoon Mustard
275ml Chicken Stock (liquid residue from cooking chicken below)
1 Egg
30g Flour
1 Teaspoon Curry Powder
2 Teaspoons Double Cream Seasoning

Method for Chicken

1. Put the chicken and other ingredients into a saucepan.
2. Cover tightly and bring to a boil.
3. Reduce heat immediately it boils.
4. Cook slowly for about 1 hour.
5. Remove chicken from saucepan carefully.
6. Strain off 275ml stock to use in preparing the sauce below.
7. Joint and slice breast from the chicken.

Method for Sauce

1. Melt butter in a saucepan and stir in flour, mustard and curry powder.
2. Cook for a few seconds, stirring well.
3. Stir in chicken stock and bring to a boil.
4. Stir until liquid thickens.
5. Beat the egg well and blend with the cream seasoning.
6. Remove the Stock from the heat and stir in the egg/cream mixture.
7. Season to taste.

Pour the sauce over the chicken slices and serve on a bed of boiled rice. Serves 4-6.