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1
Rub the interior of the chicken with half a lemon.
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2
Stuff it with the following mixture:
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3
Fry the sausage meat in a skillet till it is rendered of its fat.
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4
Pour off most of the fat and add the onions and garlic.
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5
Let this cook a few minutes before adding the bread crumbs.
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6
Mix well and add the reserved liver and gizzard chopped, and the parsley, thyme, and salt and pepper.
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7
Remove from the heat and let cool.
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8
Add the beaten egg yolks.
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9
Mix thoroughly with the hands and stuff the bird, but not too tightly.
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10
Place a crust of old bread over the vent and sew it up securely.
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11
Tie the neck skin and truss the bird (see Notes).
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12
Place in a large pot with beef shin, veal neck, and a small piece of salt pork or bacon (see Variation in Notes).
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13
Cover with cold water, bring to a boil, and skim.
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14
Reduce the heat, cover, and simmer till the chicken is tender, about 50 to 60 minutes.
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15
Remove the chicken to cool.
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16
Reduce the broth by one-third until you have one that is rich and strong.
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17
Skim off the fat.
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18
Serve the hot broth in bowls, and follow with the cooled chicken and the stuffing, which may be removed and sliced.
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19
Serve with a good mustard mayonnaise and salad.
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20
VARIATION:
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21
Carrots and onions may be added to the broth while it is cooking, and then may be served with the soup.
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22
You may also flavor the broth with parsley, thyme, and rosemary.
