Boiled Chicken With Tarragon Rice

1 x 1.5 kg/3 lb boiling chicken
1 large carrot, peeled
1 small turnip, peeled
1 large onion, peeled
I bouquet garni
salt
freshly ground black pepper
Tarragon rice:
100 g/4 oz long-grain rice
salt
1 red pepper, cored, deseeded and sliced
1 tablespoon tarragon vinegar
1 tablespoon olive oil
freshly ground black pepper
1 dessertspoon chopped fresh tarragon or
1 teaspoon dried tarragon

Put the boiling fowl in a large saucepan with the whole carrot, turnip and onion. Add the bouquet garni, salt and pepper. Cover with water and bring to the boil. Cover and simmer for about 2 hours (depending on the age of the bird), skimming the water occasionally.

Put the rice in a saucepan of boiling salted water and simmer for 12 to 15 minutes or until cooked but still slightly firm. Blanch the pepper in boiling water for 1 minute. Drain the rice and add the red pepper to it.

Stir in the tarragon vinegar, olive oil and salt and pepper to taste. Spoon into a heated serving dish and sprinkle with the chopped tarragon.

Remove the bird from the pan, take off the skin and carve the 'neat. Serve the chicken with the tarragon rice. Also delicious served cold.

SERVES 4