Technical Stages :
- the chicken. Keep the offals.
- Stuffing:
- Beat the egg and egg yolk in a bowl. Add the spices, bread crumbs, chopped parsley, chopped ham and Bayonne ham, salt, pepper and Espelette pepper. Mix with your fingertips until homogeneous.
- Put the stuffing in the chicken and tie the end with a trussing needle and a baking string.
- Put the chicken in a large pot. Cover with water, add the , herbs and offals. Slowly bring to a boil. Lower the heat and frequently. Simmer for 2 hours.
- When finished, remove the herbs, skim the fat from the broth and add the vegetables. Cook for another hour.
- 30 minutes before the end, prepare the sauce.
- Boil the eggs for 3 minutes and cool them. Shell them and put them in a bowl with mustard. Mix well.
- After 5 minutes, whisk while slowly pouring the oil. Add the lemon juice and herbs.
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The essentials
To make this recipe, some of these items will be required: