Normandy Chicken (Poule Normande) golden and flavorful

1 Salt and pepper the inside and outside of the chicken. Place the chicken in a large Dutch oven and cover with cold water.
2/ Bring to a boil slowly, salt and pepper and add the bouquet garni and onion.
3/ Clean and peel the vegetables, leave them whole. After one hour, put your vegetables in the Dutch oven, cover halfway and let simmer gently for about another hour, monitoring the cooking of the chicken (depending on its size).
For the white sauce:
1/ Remove 1.7 cups (40cl) of chicken broth
2/ Melt the butter in the pan, once melted add the flour and mix for 2 minutes without stopping stirring, when the roux begins to brown gradually add the vegetable broth while continuing to stir. Let thicken over medium heat while stirring.
3/ Mix the egg yolk and crème fraîche in a bowl, salt and pepper. Add the 0.6 cup (15cl) of cider then pour this liaison into the white sauce pan and mix, salt and pepper, let simmer 2 minutes. The sauce is ready, remove your chicken from the broth, carve it and serve with the white sauce and small vegetables. Bon appétit!!!!