Poule au pot

Mix the minced meat and the chicken livers together with the egg yolks. Season with thyme, salt and pepper. Form a ball by kneading well. Place this stuffing inside the fattened chicken's stomach and close it carefully. Put the fattened chicken, the pig's trotter and the bones in a stewpot and cover with water. Add the bouquet garni, the bay leaf and the cloves. Add salt and pepper. Let this cook for 1 hour and 30 minutes taking care to always remove the froth that forms on the surface. During this time, clean all of the vegetables. Put them inside the stewpot and slowly bring to a boil. Leave to cook for 30 minutes. Remove the meat and the vegetables from the broth. Cut the fattened chicken in slices along with its stuffing. Pass the broth through a muslin and pour it along with the herbs on top of the vegetables. Carve the chicken and arrange it on a large platter surrounded by the vegetables. Sprinkle the chicken with some coarse salt. Season the broth with salt and pepper and serve it on the side.