Technical Stages :

• Stuffing: Place the poultry livers in a pan.
• Add the minced shallots and the chopped tarragon.
• Add the bread that was previousely soaked in milk. Add salt and pepper.
• Mix well.
• Stuff the chicken with this mixture.
• Wrap the chicken with slices of bacon that you will tie with kitchen string.
• In a stewpan, melt a fair bit of butter.
• Brown the chicken so that all sides are well browned.
• Add a glass of water and cover for 30 minutes.
• When it is time (that can be extended with another 10 minutes if you have a big chicken), remove the stuffing.
• Place the chicken once again in the stewpan and bake until it finishes cooking.
• Put the stuffing through a mixer to obtain a paste.
• Add a bit of lemon juice (optional).
• Place this stuffing in a saucepan and cook on low heat.
• Add a teaspoon of mustard and a good tablespoon of crème fraïche.
• Think to baste your chicken regularly so that it does not dry out.
• Leave the poultry liver cream to cook and season with salt and pepper. The cream must not be too liquid nor thick.
• Once the chicken is cooked, slice it.
• Serve along with the poultry liver cream.