CHICKEN, STEAMED

1- 5 lb. chicken                1 onion

            Salt and pepper   1 bay leaf

                                              Flour

            An older chicken may also be used in this dish. A fat laying hen, a year or two old has a rich, fine flavour, and if steamed properly, will be perfectly tender. Rub inside and out with salt and pepper, place a whole onion and a bay leaf inside and truss as for roasting.

            Flour a cloth and wrap around the chicken. Lay the chicken, with cloth, back side downward, in a steamer or braising pan with rack, and allow to steam continuously from 3 to 4 hours, according to age and size. Serve with Celery, Olive or Piquante sauce.