Chicken And Vegetable Casserole

1 medium onion, peeled and roughly chopped
3-4 celery stalks, roughly chopped
4 carrots, peeled and roughly chopped
4 turnips, peeled and roughly chopped
1 small swede, peeled and roughly chopped
4 x 225 g/8 oz chicken pieces, skinned
1 bay leaf
1 bouquet gams
300 ml/1/2 pint chicken stock
salt
freshly ground black pepper

Place half of the vegetables in a casserole. Put the chicken pieces on top and cover with the remaining vegetables. Add the bay leaf, bouquet garni, stock, salt and pepper. If using a flameproof casserole, bring to the boil on top of the cooker and skim off any scum.

Cover and cook in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for about 11/2 hours. Skim off any fat and serve.

Alternatively, leave overnight and carefully remove all the fat from the surface, then reheat in a moderate oven for about 30 minutes.

SERVES 4