Ingredients

• 4 large chicken legs, long bone removed, cavity seasoned with salt and pepper, shaped
• 1 pint water
• 1 bay leaf
• 1 onion, chopped
• batons of 1 swede, cut into batons
• 2 celery, cut into batons
• 3 carrots, cut into batons
• 1 turnip, cut into batons
• 2 parsnips, cut into batons
•   salt and pepper
• 25g butter
• a squeeze lemon juice
•   parsley, chopped

Method

1. Take out the long bone from each chicken leg, season the cavity with salt and pepper, shape the legs and put in a steamer.
2. Fill the pot with 1 pint of water containing 1 bay leaf and one chopped onion. Bring to steaming ready.
3. Place the steamer with chicken on top and steam for 25 minutes.
4. Add the prepared vegetable batons (swede, celery, carrots, turnip and parsnips) to the water in the pot. Season with salt and pepper.
5. Boil carefully for 15–20 minutes with the chicken back on top.
6. Strain the vegetables and keep warm. Also keep the chicken warm.
7. Heat up the cooking liquid. Add salt and pepper if necessary and whisk in 25g butter and a squeeze of lemon.
8. Peel the skins off the chicken pieces and serve on a bed of baton vegetables. Coat with the liquid and sprinkle with chopped parsley.

Notes