Prep:

Clean, peel, wash and trim all of your vegetables and store in ice water. Next, remove the wishbone and tie your chicken. Prepare the napkin with the butter and flour ready for the chicken, then place the stock into a large casserole pan.

Method:

Wrap your chicken in the napkin and tie securely, then place the chicken into the pan of cooled stock and follow with the mirepoix.

Bring the pan to a simmer slowly. Once it has reached a low boil, simmer for fifteen minutes.

Now remove the pan from the heat and allow to cool completely.

Pass the stock into a clean pan and bring to the boil, then season the stock with a little salt.

Place the carrots in, followed by the turnips three minutes later, then the baby leeks, then the broad beans one minute later, and then finally the peas.

Once cooked, remove all of the vegetables and store them.

Now untie the napkin and remove the chicken, scrape out and reserve all of the four and butter and add to the reducing stock.

Reduce the stock further and add the cream. Return the vegetables to the stock.

Now add the lettuce, the herbs and reserve.

To serve:

Remove the breasts and legs from the chicken and carve onto a platter.

Add the sauce and vegetables back over and serve immediately.