1 large free range chicken
4 litres of well flavoured stock, made from veal shank, brisket, chicken bones
2 bay leaves
1 bunch white turnips, peeled and quartered
1 bunch pickling onions, trimmed
2 small bulbs fennel, quartered
8 small parsnips, peeled
2 bunches chives, finely chopped
Put the chicken into a large saucepan with the stock and bay leaves.
Bring to the boil, skim, and simmer gently for one hour.
Add the vegetables and cook for a further 15-20 minutes.
Carve the chicken and transfer to a warm platter and surround with the vegetables.
Bring one cup of the stock to the boil in a small saucepan, add the chives and pour over the chicken.
Serve with a bowl of the mayonnaise (made from egg yolks, Dijon mustard, lemon juice, virgin olive oil); or with a bowl of whipped cream flavoured with freshly grated horseradish; or with salted lemons.