Boiled Chicken by my Grandmother Recipe suggested by Eric Van Den Bosch of the Restaurant La Grange de Cirès Ingredients for 6-7 persons: - A chicken about 2.5 kg Stuffing: - 1 plate of stale bread, soaked in a little milk - 200 g sausage meat - 100 g of country ham - 100 g of turkey breast - 4 cloves garlic, onion + 1, + ½ bunch of parsley - 3 beaten eggs Bouillon: - 1 bouquet garni 1 celery stalk - 1 calf's foot - 1 onion stuck with cloves Vegetables: - 6 carrots - 6 potatoes - 6 turnips - 3 leeks cut in half White Sauce: - 50cl single cream - 1/2 lemon - 1 tsp. veal stock Step 1: stuffing Take the liver and giblets from the chicken, chop them with bread, sausage meat, the ham, turkey breast and onion previously. Add parsley made from garlic and parsley. Mix well. Add the beaten egg to bind. Stuff the chicken with this mixture and then sew up it with food wire. With the surplus of stuffing, make a roll in greaseproof paper. Step 2: broth Dip the chicken in a large pot, cover of this broth and add the sausage stuffing into the container. Bring broth to a boil and cook 2:15 slowly. Step 3: vegetables While gently cooked chicken, peel and coarsely cut vegetables. At the end of the chicken cooking 2h15, add to pot the carrots, turnips and leeks tied together. Cook 25 minutes over low heat. Then add the potatoes and cook 20 minutes. Step 4: the cutout and the service Remove everything from the pot, cut the chicken and place it all in a dish. Reduce by half the remaining 1 liter broth (about 1 hour on the fire). Add to this reduction 50 cl single cream, ½ lemon, a tablespoon of veal stock to thicken sauce that comes this white coat the chicken before serving.