Ingredients

• 4 lb chicken
• ½ pint hot stock, made from 2 Golden Cubes
• 2 level tablespoons cornflour
• juice of 1 lemon, juiced
• 1 level teaspoon lemon rind, finely grated
• 1 level tablespoon capers, chopped
• ¼ pint double cream
•   seasoning

Method

1. Put a 4 lb chicken into a covered oven-proof dish with ½ pint hot stock made from 2 Golden Cubes, and cook in a moderate oven (Gas No. 5 – 375°F) for 1½–2 hours.
2. Drain the chicken from the stock and keep warm. Strain the stock.
3. Blend 2 level tablespoons of cornflour and the juice of 1 lemon until smooth, then stir in the strained stock and add water to make ¾ pint.
4. Boil for a minute, stirring continuously.
5. Remove from heat and add 1 level teaspoon finely grated lemon rind, 1 level tablespoon chopped capers, ¼ pint double cream and seasoning.
6. Heat gently but do not boil. Garnish the chicken and serve with the lemon sauce.

Notes