La Poule au Pot (Chicken Stew) by le Chef Loic Ripamonti Disjoint the chicken from the back, if need be, ask your butcher or poultry vendor to do it. Add salt ans pepper Mix the sausage meat, ground meat, shallots, onion, garlic, parsley, tarragon, breadcrumbs (that you will have previously soaked in a little milk and seasoned to your taste). Cover the chicken with this, and place the foie gras flat, then roll it. Place the rolled foie gras in a hand towel, tighten it, and then tie each end with 5 to 6 knots. Chill in the refrigerator. Preparation takes about 30 minutes. Prepare the chicken stock with the rest of the chicken, carrots, onions, leek, a sliced garlic head, laurel, thyme, chicken fat and cloves that you will have been pinned in an onion and 3 litres of water. Leave to simmer for 1h30 then sift. You can prepare the chicken stock the day before and keep it in the refrigerator. Cook the chicken in s...