Big chicken, 3 or 4 lbs, cut into portions. older the bird the better
4 lbs carrots, peeled, whole
4 leeks, slit horizontally
3 onions, halved
2 celery rib, whole
1 teaspoon thyme, crushed
1 clove
1/2 cup fresh parsley tightly packed
2 bay leaves
10 cloves garlic cloves, minced
3 tbsp flour
3 tbsp butter
2 eggs yolks
1/4 cup heavy cream
1 tbsp lemon juice
In a big casserole put the chicken, cover with cold salted water, bring to a boil, and skim surface. Add peeled washed vegetables whole, herbs (not including parsley), and seasonings. Do not chop vegetables.
Cover and cook slowly for 1.25 hours or 2.5 for an older bird (for an older bird wait 1 hour before adding vegetables)
Remove vegetables and keep warm. Remove and discard skin from chicken and put back in casserole.
Start a "roux" with the butter and flour and dilute with the chicken sauce. Pour thickened sauce into casserole.
Bring the chicken to a boil, stirring . Simmer a few minutes longer.
Meanwhile, mix together cream, egg yolks, lemon juice, pepper, parsley.
With the heat off, add this mixture to the casserole and stir.
On a big platter of rice, arrange vegetables on perimeter and chicken over the rice , moisten with some of the liquid. Serve. Reserve the remaining liquid for a seperate serving dish.
