Ingredients
Units
Scale
- 5 lb. free-range chicken with head and feet or a small Capon of similar size
- ***
- For stock:
- Chicken wings, feet and backs
- Leeks
- 2 heads garlic, halved lengthwise
- 4 thick slices artisanal bacon
- Carrots
- Onion
- Peppercorns
- Salt
- Parsley
- Turnips
- Bay leaves
- ***
- Forcemeat stuffing:
- Giblets from chicken or capon, minced
- 1 cup Bread crumbs
- 1/2 lb. mild Italian sausage, removed from casing
- Foie Gras trimmings
- Black Truffle, minced
- 1/4 lb. mild cooked ham
- 1/4 lb. slab bacon, minced
- 3 Eggs
- 2 Onions, peeled and minced
- 6 cloves Garlic, minced
- 3 Shallots, minced
- 1 small bunch Thyme, leaves stripped off
- 1 small bunch Parsley, minced
- 1 small bunch Tarragon, minced
- Quatre Épices to taste
- Lots of salt and pepper
- ***
- Vegetables:
- 12 medium carrots, peeled
- 12 small turnips, trimmed and sliced
- 12 small potatoes, similar size and peeled
- 12 small shallots, peeled
- 6 small leeks, trimmed, cleaned and cut in 3-4 pieces
- ***
- Sauce Gribiche:
- 2 eggs
- 3 pickles
- 1 tbsp. drained capers
- 5 sprigs chervil
- 1 sprig tarragon
- 1/2 tsp. Dijon mustard
- 5 tablespoons extra virgin olive oil
- 1 tbsp. tarragon white wine vinegar
- salt and pepper
- ***
- To serve:
- 6 slices thick sourdough (2.5cm)
Instructions
- Add all stock ingredients to a very large pot and add water to cover. Simmer for 2 ½ hours, strain out all solids and keep on a low simmer.
- Season the inside of the chicken. Combine all forcemeat ingredients thoroughly and spoon the mixture inside.
- With a spoon, stuff the forcemeat into the chicken. Lift it up and tamp well. Leave a margin of 2 cm for the seam, so that the stuffing does not spread in the broth. Bring the edges together and sew them in large stitches with a big needle and kitchen string, but do not over-tighten because it cuts the skin.
- Also sew up the opening of the neck. Hold the wings and legs and tie them close to the body.
- Add the chicken to the stockpot, making sure that it is submerged. Add 1 teaspoon salt, bring back to the boil and cook for 30 minutes.
- Turn the chicken over, top up with boiling water if necessary, but don’t dilute it too much and cook for a further 10 minutes.
- Add all the new vegetables and bring back to the boil, and simmer for 10 minutes and then the vegetables and chicken should be cooked.
- Meanwhile preheat the oven at 150 degrees Celsius. Place the slices of bread onto a tray and leave them for 20 minutes to dry out in the oven, but not brown.
- Lift the chicken out of the pot, remove the first lot of vegetables and discard.
- For the sauce gribiche:
- Gently hard boil the eggs for 10 minutes, then place them in icy water, let them cool for 10 min, then shell.
- Separate the white from the yolk, Chop each finely and separately. Mince the pickles. Put all of the eggs and pickles into a bowl, add the capers and chopped herbs.
- Dilute the mustard with the vinegar, add the oil and pour into the bowl. Add salt and pepper. Gently combine.
- To serve, lift the chicken onto a board and cover with foil. Put the dried slice of bread at the bottom of a soup bowl, cover with stock and eat as a first course.
- Carve the chicken and cut the forcemeat into pieces. Place some vegetables, chicken and stuffing on a plate. Drizzle with some stock and serve with the sauce Gribiche.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
