Recipes by Susannah York: Poule au Pot; Raspberry Fool

Susannah York's Poule au Pot

One cleaned, tender frying (or roasting) chicken weighing 3 1/2-4 1/2 lbs.

For the stock:

Veal knuckle, cut in two-inch pieces
1 pair chicken feet, cleaned and skinned
About 2 1/2 qts. water
2 1/2 tsps. salt
4 peppercorns, crushed
Bouquet garni wrapped and tied in cheesecloth bag (2 stalks celery, chopped; 3 sprigs parsley; 1 leek, white part only, chopped; small bay leaf, good pinch of thyme)
1 small yellow onion stuck with 2 cloves

1. Put chicken neck, heart, gizzard and feet in large saucepan (or stock pot) with veal knuckle, water, salt, peppercorns, bouquet garni and onion. Bring to boil. Cover and simmer 1 hour. Remove scum that forms.

For the stuffing:

1 small yellow onion, peeled and chopped
4 tbsps. butter
1 1/2-2 cups cooked rice
1/4 cup chopped fresh parsley
Enough chicken stock (or hot water) to moisten dressing
1/2 tsp. dried tarragon
1/2 tsp. dried thyme
1/4 lb. fresh pork sausage (cooked in 1/2 tsp. salad oil until light and crumbly; drain well)
Salt and pepper to taste

1. Saute onion lightly in 2 tbsps. butter until transparent. Add rice, parsley, tarragon, thyme, sausage. and enough liquid to give dressing a loose consistency. Season to taste.

2. Salt inside cavity of chicken generously. Pack loosely with dressing. Close neck opening by sewing. Truss and tie chicken. Brown chicken lightly on all sides in 2 tbsps. butter; set aside. Place chicken in stock pot; cover and simmer very slowly about 1 hour.

For the vegetable garniture:

4 large carrots, peeled and cut into 2-inch olive shapes
4 potatoes, cut in pieces (or use small new potatoes left in the jacket)
4 leeks, white part only
3 white turnips (or parsnips), peeled and quartered

1. Remove chicken to heated platter, discard bouquet garni; strain stock through fine sieve (or double thickness of cheesecloth). Skim off excess fat floating on surface. Return chicken to pot, add vegetables, cook 30 minutes longer (or until vegetables and chicken are tender).

2. To serve: Remove chicken to carving board: cut and remove trussing ties and stuffing threads. Carefully remove vegetables to heated bowl (or platter.) Remove half the stock (serve as first course or use as base for making soups or stews); reduce remaining stock if used as a natural gravy (or thicken with arrowroot or flour-water mixture; cook to desired thickness). Taste to correct seasonings. Carve chicken in kitchen; place on heated platter. Surround with vegetable garniture. Pass gravy in sauce boat. Serves 4-6 generously.

Thoughts: If desired, use a larger tender stewing chicken (or capon) and adjust cooking time. (Six-pound chicken takes approximately 2 1/2-3 hours stewing time). If preferred, chicken can be cooked the day before, refrigerated, excess fat removed and vegetable garni added 30 minutes before serving time. Susannah's meal-in-one makes a delightful summer luncheon or company dinner dish.

Susannah York's Raspberry Fool

1 qt. red raspberries
1/3 cup red currant juice
Scant 1/3 cup sugar
1/2 cup custard sauce
1/2 cup heavy cream, whipped

1. Wash raspberries, pick over. Place in saucepan with red currant juice. Cook over low heat until reduced by half. Add sugar (more if fruit is tart). Cook over low heat until sugar is dissolved. Remove from heat; cool.

2. Put through fine sieve; cool. Add custard sauce and whipped cream; mix well. Pour into individual glasses. Serve very cold garnished with a few large raspberries on top and sweetened whipped cream. Serves 4-6.

Thoughts: The "fool" can be made with rhubarb or gooseberries. Custard sauce can be made from package mix or from any standard recipe for stirred custard.