Chicken With Garlic And Root Vegetables

1 x 1.75 kg/4 lb oven-ready roasting chicken
with giblets
1 small onion, peeled and roughly chopped
1 teaspoon olive oil
2 bay leaves
6 peppercorns
300 ml/1/2 pint dry white wine
600 ml/1 pint water
1 tablespoon vegetable peelings
grated rind and juice of 1 lemon
tarragon and chervil sprigs
salt
freshly ground black pepper
20 cloves garlic, not peeled
8 baby carrots
4 small parsnips, peeled
8 baby leeks, trimmed
2 tablespoons chopped herbs (e.g. tarragon,
chervil, parsley), to garnish

Fry the giblets and onion in the oil until golden brown. Add the bay leaves, peppercorns, wine, water and vegetable peelings. Bring to the boil and simmer for 20 minutes, in order to make a stock. Meanwhile, wipe the chicken, pour on the lemon juice, sprinkle inside and outside with the lemon rind and herbs. Season very well with salt and pepper.

Strain the stock into the base of a steamer. Bring to the boil. Arrange the chicken on the Impeded garlic cloves in the steamer. Cover with a tight-fitting lid and steam for 45 minutes. Check the liquid level frequently and add more boiling stock or water if necessary.

Season the vegetables with salt and pepper and place in the steamer with the chicken, cover and continue to cook for 15 minutes.

Push the garlic cloves through a sieve into the stock. Discard the skins, stir well, taste and adjust the seasoning if necessary. If the stock is already the thickness of single cream then pour over the chicken. If not, boil to reduce until it is the right thickness. Sprinkle the bird with herbs and serve at once while piping hot.

SERVES 4