Marinade 1 tbsp lemon juice 1 tsp salt ¼ tsp mustard Good pinch fresh tarragon ½ tsp minced parsley 1 tbsp vinegar 2 tbsp olive oil 1 small cut clove garlic OR 2-3 slices of onion
| Pie 1 boiling fowl ¾ lb pastry Carrots Onions Turnip Chicken stock 1-2 rashers bacon chopped Seasonings
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- Mix the marinade.
- Cut open the bird or cut into joints and steep the bird overnight in the marinade turning twice.
- Cook the bird with giblets and marinade until nearly tender – either steam or boil in very little water and cook in a pressure pan.
- Continue to cook the bones for 45 minutes, then add seasoning and a carrot, onion and turnip as desired to cook for 30 minutes longer until the original quantity of liquid has been reduced to ¾ to 1 pint. Strain off the stock and put in a cool place,
- Cut up the cooked chicken, mixing the chopped bacon with it, arranging it in a pie dish around a pie funnel.
- Pour in about 1 ½ gill chicken stock then cover with pastry. Decorate to taste.
- Bake in a hot over 400F/205C for 30-45 minutes depending on the thickness of the pastry.
- Remove from the oven
- If the pie is to be served cold, clear the hole at the top of the pie funnel and pour in about ½ pint of chicken stock.
- If the pie is to be served hot, use stock for making gravy to be served with the pie.
- Mix the marinade.
- Cut open the bird or cut into joints and steep the bird overnight in the marinade turning twice.
- Cook the bird with giblets and marinade until nearly tender – either steam or boil in very little water and cook in a pressure pan.
- Continue to cook the bones for 45 minutes, then add seasoning and a carrot, onion and turnip as desired to cook for 30 minutes longer until the original quantity of liquid has been reduced to ¾ to 1 pint. Strain off the stock and put in a cool place,
- Cut up the cooked chicken, mixing the chopped bacon with it, arranging it in a pie dish around a pie funnel.
- Pour in about 1 ½ gill chicken stock then cover with pastry. Decorate to taste.
- Bake in a hot over 400F/205C for 30-45 minutes depending on the thickness of the pastry.
- Remove from the oven.
- If the pie is to be served cold, clear the hole at the top of the pie funnel and pour in about ½ pint of chicken stock.
- If the pie is to be served hot, use stock for making gravy to be served with the pie.
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