Stephen Smith (France) Ltd

[miss Brittany]

110 g bacon or ham, diced
Salt and pepper
1.2 kg chicken (approx weight)
2 onions, chopped
4 carrots, chopped
2 leeks
1 small Savoy cabbage, cut into quarters, core removed
500 ml boiling chicken stock
Boiling water
Bouquet garni

Stuffing
75 g breadcrumbs
1 small onion, peeled and chopped
1-2 cloves garlic, chopped
1 tablespoon of chopped fresh herbs

Mix the stuffing ingredients and place the mixture inside the chicken. Tie (or use a skewer) the opening securely. Place the chicken and prepared vegetables in a large pan. Pour in the boiling chicken stock and enough boiling water to just cover the chicken. Add the bouquet garni and bring to the boil. Cover and place in the oven. Cook for about 2-2 ½ hours Gas Mark 5/190 C/375 F, until the chicken is cooked through. Remove from the oven. Keep the chicken warm. Skim the fat off the juices and season to taste. Cut the chicken into pieces and serve. Serves 4-5.
Serve this with a young fresh fruity wine such as Beaujolais or a rosé.