Pippa says: "This is an old family recipe, and a favorite at home and of my friends.  My mother sometimes substituted vinegar for the lemon juice, and it is equally good. Simplicity at its most delicious."

Ingredients:

• 1 chicken
• 2 lemons or about 1/4 c vinegar
• salt and pepper
• handful of freshly chopped rosemary (if desired)

You need a heavy bottomed pot, I think cast iron is best.  Clean and wash your bird, then remove and save all fat between the skin and the bird.  Then cut out and discard the oil gland at the rear (triangle shaped).

Melt the saved fat in a saucepan at moderate heat.  Sprinkle salt and ground pepper all over bird, and when the fat has melted, put  bird in the pan and brown all over to a good golden color.

Once browned, add the juice of 2 lemons or same amount of vinegar, and turn the heat down to lowest simmer, with lid on, steam just escaping. Cook at this very low heat for about 2 hours, or 1 and 1/2 hours, depending on size of bird.

Turn bird frequently, and ensure that the liquid keeps constant (same amount in the pot as you started with).  Keep the liquid scant, but never dry.  If you need to add liquid, add water (or wine for those who can safely cook with it).  Once the bird starts to flop down, cut it into pieces, and return to the juices.  Keep on low heat for about another 15 minutes, adding a bit of water if you need to, and if desired, add freshly chopped rosemary at this stage.