Boiled Stuffed Chicken (Poule Farcie Paysanne) - cooking recipe

Ingredients

1 (4 lb) stewing chicken
fat (for greasing)
wine (optional)
For the farce
1 chicken gizzard
1 chicken heart
1 chicken liver
1/2 lb cooked ham or 1/2 lb raw ham (e.g.parma)
1/2 lb fresh pork fillet
1/4 lb lean veal
1/4 lb bacon
1 onion
3 cloves garlic
1 cup parsley
1 cup celery leaves
1 1/2 cups chard leaves or 1 1/2 cups spinach (or other greens)
3 slices crustless bread
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
4 -5 cloves garlic
2 cloves
1 large onion, studded with the cloves
salt and pepper
bouquet garni

Preparation

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).