Boiled Stuffed Chicken (Poule Farcie Paysanne)

Grind or process the first 16 ingredients fairly coarsely, then measure.

For each 2 cups, add salt& pepper and egg.

Mix well.

Stuff and sew up the prepared bird.

Put the trimmings (neck and so on) into a very large pan with garlic, onion, salt, pepper and bouquet garni.

Cover generously with cold water and bring to a boil.

Add the bird, (making sure it is covered),bring back to boil and simmer very gently for 1 1/2 hours (less for a younger bird).

Meanwhile, shape the remaining farce into a sausage and roll up neatly in a fine cheesecloth.

tie the ends securely and cook alongside the bird.

When the bird is cooked, take it out carefully, draining well.

Put it in a roasting pan with a little fat underneath and some smeared over the breast.

Roast in a preheated 400 degree oven for 20 to 25 minutes, or until browned to your liking.

Remove.

Pour off fat and deglacer the pan with a little of the stock, to make a gravy, (stir in a little wine to taste, if liked.) To serve, give each diner a portion of the bird and some of the stuffing from the interior, plus a slice of the boiled farce.

(Strained and skimmed of all fat, the cooking liquid makes magnificent stock for future use).