Boiled Stuffed Chicken (Poule Farcie Paysanne)

• 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

1. Grind or process the first 16 ingredients fairly coarsely, then measure.
2. For each 2 cups, add salt& pepper and egg.
3. Mix well.
4. Stuff and sew up the prepared bird.
5. Put the trimmings (neck and so on) into a very large pan with garlic, onion, salt, pepper and bouquet garni.
6. Cover generously with cold water and bring to a boil.
7. 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).
8. Meanwhile, shape the remaining farce into a sausage and roll up neatly in a fine cheesecloth.
9. tie the ends securely and cook alongside the bird.
10. When the bird is cooked, take it out carefully, draining well.
11. Put it in a roasting pan with a little fat underneath and some smeared over the breast.
12. Roast in a preheated 400 degree oven for 20 to 25 minutes, or until browned to your liking.
13. Remove.
14. 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.
15. (Strained and skimmed of all fat, the cooking liquid makes magnificent stock for future use).

stewing chicken, wine, chicken, chicken heart, chicken, ham, fresh pork fillet, lean veal, bacon, onion, garlic, parsley, celery, chard, bread, salt, pepper, egg, garlic, cloves, onion, salt, bouquet garni

Taken from www.food.com/recipe/boiled-stuffed-chicken-poule-farcie-paysanne-19031 (may not work)