RECIPE OF THE CHICKEN IN THE POT OF HENRY IV

1 large chicken of 2 kg (ready to cook)
250 g ground veal
250 g ground pork
half a pork belly salted
1 egg
1 bunch parsley
thyme, bay leaf
salt and pepper
1 kg of carrots
1 kg of turnips
2 large leeks
1 stalk celery
1 kg of potatoes (Roosvaltes)
2 large onions
2 cloves
1 sprig of rosemary

Mix the meat of veal, pork, parsley, washed and chopped, chopped onion, salt, pepper and bind with the egg yolk.

Roll the sausage stuffing in a clean cloth as you string tightly at the ends.

Put the chicken in a pot filled with cold water ¾. Bring to a boil and skim.

Simmer for 2 hours in degreaser often.

Add the peeled and washed vegetables, thyme, bay leaf, onion stuck with second cloves, the parsley stems, celery stalk and rosemary, salt and pepper and the pork belly and sausage stuffing.

Give cook for about 1 hour and a half and add the potatoes 20 minutes before the end.

Cut the chicken, breast and stuffing into slices.

Serve very hot in the broth as you well degreased.



Note: You can accompany your meal with salt, pickles, mustard as well as a dressing.