Citrus Chicken

1 x 1.5 kg/3 lb chicken
2 small turnips, peeled
2 carrots, peeled
grated rind of 1 lemon
100 g/4 oz onion. peeled and chopped
salt
freshly ground black pepper
2 tablespoons lemon juice
1 large wine glass wine vinegar
1 tablespoon cornflour
orange slices, to garnish

Place the chicken in a large saucepan with the turnips, carrots, lemon rind, chopped onion, salt and pepper. Cover with water and bring to the boil.

Cover and simmer for about 2 hours, skimming the water occasionally.

When the bird is cooked, remove from the pan. Spoon 300 ml/% pint stock into a saucepan with the lemon juice and wine vinegar. Simmer for 4 minutes.

Blend the cornflour with a little of the remaining stock. Add to the mixture and cook for 3 minutes until fairly thick and almost transparent.

Carve the chicken into slices and place on a heated serving dish. Pour over the lemon and vinegar sauce and leave to cool. Garnish with the orange slices.

If liked, serve with the vegetables cooked with the chicken or with a green salad.

SERVES 4