Ingredients
1 x 1.5kg/3½lb roasting chicken
175g/6oz mushroom cups or flats without stalks
3L/5pt stock
Method
1. Slip one hand carefully and gently under the loose neck skin of the bird and gradually work the fingertips along between the skin and flesh until all the skin is loosened over the breast, legs and thighs.
2. Push the mushrooms, caps uppermost, under the skin.
3. Draw the neck skin neatly under the bird.
4. Place on a heat-resistant plate and stand on an upturned heat-resistant container in a stockpot or very large saucepan.
5. Pour stock all round, cover with the lid. Bring the liquor to boiling point, reduce to simmer and maintain for between 1 hour 45 minutes and 2 hours.
6. Remove the bird on to a heated dish and if desired use liquor with a basic roux sauce to make accompanying sauce.
7. Alternatively serve liquor plain in a jug with a dish of rice or use for a future brew of soup.
