INGREDIENTS (serves 4-6)

1 chicken
1/2 tsp salt
2 tbsp unsalted butter
2 tbsp flour
2 egg yolks
1/2 tsp lemon juice
1 cup white rice (to serve on the side)
salt and pepper (for the sauce)

PROCEDURE

(1) Place the chicken in a pot. Cover it with water, add the salt and bring it to a boil, skimming any scum that may form on the surface. Turn down the heat, cover the pot, and cook the chicken for about 1 hour or until it is done.

(2) Remove the chicken from the pot. Skim and discard the chicken fat from the surface of the broth.

(3) Reserve 500 ml of broth for the sauce and use the remaining broth to cook the rice according to standard procedures for cooking rice.

(4) While the rice is cooking, make the sauce: melt the butter under low heat in a saucepan and add in the flour, salt and pepper. Stir until you get a uniform mixture and then add the reserved broth gradually, stirring constantly. When the mixture thickens, remove from the heat.

(5) Beat the egg yolks with the lemon juice and add them into the sauce. Stir the sauce until the egg yolks are completely blended. The sauce is ready.

(6) Cut the chicken and serve with sauce on both the chicken and the rice.

Difficulty: Easy. Time: About 1½ hours.