Ingredients

• 3 lb oven-ready roasting chicken
• 7 oz butter
• 1 medium-sized onion, finely chopped
• 8 oz mushrooms, sliced
• 2 tablesps. brandy
• ¼ pint Eden Vale fresh double cream
•   salt, to taste
•   black pepper, freshly ground, to taste
•   ground nutmeg, to taste

Method

1. Roast chicken at Gas Mark 5, 375°F, for 1 hour with the giblets and ½ pint of water in the roasting tin.
2. Melt butter in a pan and cook onion until soft.
3. Add mushrooms and cook for a further 2 minutes.
4. Pour on brandy and boil to reduce.
5. In another pan, reduce cream to further thicken it and pour on to the mushrooms.
6. Season with salt, pepper and ground nutmeg. Add a tablespoonful of the stock from the roasting tin.
7. Carve and skin chicken and place on a heated serving dish. Pour sauce over chicken and serve with plain boiled rice, noodles or boiled or duchesse potatoes.

Notes