Queen's Coronation Chicken

1 x 1.75 kg/4 lb chicken, giblets removed
1 teaspoon lemon juice
salt
freshly ground black pepper
600 ml/1 pint boiling chicken stock
300 ml/1/2 pint reduced-calorie mayonnaise
2 teaspoons apricot jam, sieved
1/2. teaspoon tomato puree
2 teaspoons curry powder
2 tablespoons Quark
skimmed milk
watercress sprigs, to garnish

Wipe the chicken and season with lemon juice, salt and pepper. Place in a steamer. Cover with a tight-fitting lid and steam over the stock for 11/2 hours. Check the liquid level frequently and add more boiling stock or water if necessary. Let the chicken get cold.

Meanwhile, make the sauce. Mix together all the remaining ingredients and stir in enough milk to make a smooth coating consistency.

Remove the meat from the chicken bones and, when cold, mix with the sauce, reserving a small quantity of the sauce.

Pile the chicken into the middle of a serving dish and coat with the remaining sauce. Garnish with watercress and serve with wild rice salad.

SERVES 4-6