Traditional Hindle Wakes Chicken

Prepare a stuffing using breadcrumbs, suet, lemon zest, herbs, and chopped soaked prunes.

Stuff a whole chicken with the mixture.

Poach the chicken slowly in a pot of chicken stock with onions and herbs for about 1.5 hours.

Let the chicken cool completely in the stock.

Prepare a thick white sauce using a lemon-flavored roux, cream, and some of the stock.

Coat the cold chicken in the thick sauce until fully covered.

Garnish with extra prunes and fresh parsley.

This dish is traditionally served cold (often for 'Wakes' holidays).