4 skinned chicken joints (breasts or legs or both, depending on what one
likes)
Grated rind and juice of 1 lemon (or 2 tbsp. lemon juice from bottle)
1 sm. onion, chopped
1 celery stick chopped
Few thyme sprigs or dry thyme to taste
Salt (go light) and pepper
1/2 pt. chicken stock
1 oz. butter plus 1 oz. plain flour

Place chicken in 3 quart casserole. Add lemon rind, juice, onion, celery, thyme, salt and pepper (to taste), and the stock. Cover and cook in 375 degree oven for 1 hour (gas mark 5). Melt butter; add flour. Cook for 1 minute. Remove from heat. Gradually add stock, separated from cooked chicken. Return to heat and cook, stirring until thickened. Pour over cooked chicken and serve. This recipe serves 4. Vary the amounts to number of people to be served. Calories per portion, 240.