1x inch thick slice of green (unsmoked) bacon
Water:White wine same ratio
Parsley (loads including stalks)
Poach the chicken & bacon
Chicken: Push breast bone down and push leg bones out so chicken cooks evenly
Poach chicken in water, wine, carrot, celery, onion, celery stalks, bay leaves & bacon (kept in one piece). Take off wings and roast separately.
Poach at simmering point for 1 hour.
The pie sauce
Make a roux, with shallots/softened onion,
then add stock, double Jersey cream, loads of parsley and mushrooms. Once the sauce is ready add chicken & bacon.
Roll out puff pastry and line buttered baking tin (We used pre-made all butter puff pastry (any tantrum free recipes for home made most welcome) and fill with mixture. Brush edges with whisked egg, then add lid and crimp edges.