Ingredients

8 oz Puff Pastry

Method

Rub the chicken with 1 1/2-2 oz butter, season inside and out and set in roasting tin with giblets and 1/4 pint water. Roast 350 degrees F for 1 1/4 hours till browned - baste and turn and add water if butter burns. Deglaze pan with sherry.

Lightly saute chicken livers in 2 oz butter for 2-3 minutes. Remove from pan, saute onion until transparent. Mix crumbs and herbs, lemon rind, seasonings, chopped livers and onions and bind with egg. Roll into small balls.

De-rind bacon rashers, cut in half, roll up, skewer and grill till crisp.

Cut chicken into neat joints, remove bones and place meat in pie dish with balls and bacon and light chicken veloute using stock from carcasses and a little lemon, cream and sherry.

Cover with pastry.

Decorate.

Bake pie at 425 degrees F for 15 minutes, then 375 degrees F for 35 minutes.