Elderflower Chicken ‘Cecil’ Salad

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Great British Chefs
Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

1 whole chicken, jointed

4 large heads of elderflower, shaken gently to remove any bugs (do not wash), plus one extra head for a scattering of flowers at the end

1 onion, roughly chopped

1 celery stick, roughly chopped

1 leek, roughly chopped

2 cloves of garlic, finely chopped

1 bay leaf

1 glass of white wine

500 ml of chicken stock

Scant squeeze of some lemon juice

Handful of parsley, finely chopped

Olive oil

Salt and pepper

Handful of croutons (shop bought or homemade)

Large selection of salad leaves, washed and sliced (romaine is obviously a good choice but I’ve got loads of different types of lettuce growing at home and have used them for this dish. Little Gem, plain green lettuce and lollo rosso are all good)

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