Pot Au Feu

For the chicken: The onion and garlic, peel and chop finely. Heat the oil in a skillet and saute the onion and garlic until translucent.  Remove the tendons from the liver, cut into small pieces, add to the pan and saute briefly. Add the diced ham, season the mixture with salt and pepper and let cool. Cut the white bread into cubes, place in a bowl and pour the warm milk over. Rinse the parsley, spin dry and finely chop. Add the liver mixture to the bread cubes along with the parsley and egg and toss to combine. Rinse the chicken, dry, and rub inside and out with salt and pepper and fill with bread stuffing. Close the cavity with toothpicks or kitchen twine.

For the cooking liquid and vegetables: Peel the onion and stud with the cloves. Rinse the leeks well and cut into pieces. Peel the garlic. Bring 2 liters (approximately 2 quarts) of water with the sea salt , the chicken, garlic, onion studded, half of the leeks and the herbs to a boil. Reduce to a simmer, partially cover and simmer gently for 3 hours.

Peel the potatoes, chop coarsely and cook in a pot of boiling salted water until tender. Peel the carrots and beets, Rinse the cabbage, remove the hard core and cut into chunks. Remove the chicken from  the cooking liquid once fully cooked,  at least 2 hours  and place in a separate pot. Add the cabbage, carrots and beets to the cooking liquid and cook 10 minutes. Add the remaining leeks and cook everything 3 to 4 minutes more.

For the sauce: Strain the cooking liquid and pour 250 ml (approximately1 cup) into a small saucepan. Add  the wine and cream and bring to a simmer. Stir a little cornstarch into a little cold water until dissolved, then stir into the simmering liquid and cook, stirring until lightly thickened, about 1 minute.  Season with salt, pepper and nutmeg.