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Ingredients
  • 1.6 kilogram whole chicken
  • 6 parsley stalks
  • 1 lemon, rind finely grated, juiced
  • 445 gram sour cream shortcrust pastry, thawed
  • 1 egg, beaten lightly
  • 80 gram butter
  • 1 medium (350g) leek, chopped finely
  • 1 stick (150g) celery, sliced
  • 3 cobs corn, kernels removed
  • ¼ cup (35g) plain flour
  • 1 cup (250ml) cream
  • ½ teaspoon ground white pepper
  • 1 tablespoon finely chopped fresh tarragon
  • ¼ cup coarsely chopped flat-leaf parsley leaves
  • 1 sheet puff pastry
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