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STUFFED BOILED CHICKEN

Finely chop all the ingredients of the filling with the olives and chicken fat.  Mix with the bread crumbs, parsley, eggs, crushed garlic, sausage meat, salt and pepper.  Fill the chicken and sew closed.  Place the chicken in 4 quarts water with salt and pepper.  Bring to a boil, skim and simmer for 1 hour and 30 minutes.  Add all the vegetables and cook for another hour.  Remove a quart of stock and reduce it over high heat to half.   Thicken it with flour dissolved in water.  Before serving, add the cream mixed together with the egg yolks and a few drops of lemon juice.  Stir and serve from a sauceboat.  Present the chicken skinned and carved, surrounded with vegetables and the stuffing cut into slices.  Serve Creole rice, enriched with saffron at the same time.
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1x3 1/2 lb chicken
1 lb carrots
4 turnips
4 leeks
3 onions
2 celery stalks

For the stuffing:
1/4 lb sausage meat
5 ounces Bayonne ham or prosciutto
3 cloves garlic, crushed
20 green olives
3 chicken livers
1 tbsp finely chopped parsley
1 cup bread crumbs, soaked in milk and squeezed dry
2 tbsp chicken fat
2 eggs
salt, pepper

For the sauce:
3 egg yolks
6 tbsp heavy cream
12 tbsp flour
juice of 1/2 lemon
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30
mn
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165
mn
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Ile-de-France
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Poultry, Game
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Brouilly
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