One whole chicken 8 ounces ground pork 1/3 cup minced onion 1 whole onion studded with 3 cloves 1 Tablespoon parsley, chopped 1 egg yolk 2 teaspoons salt 1/2 teaspoon fresh ground pepper 6 carrots, cut into 1/2" slices 4 leeks, white parts only, cut into 2" pieces 2 celery stalks, cut into 2" pieces Bouquet garni (1 thyme sprig, 1 parsley sprig and 1 bay leaf tied in a cheesecloth or with kitchen string) 8 small white potatoes, peeled
Clean chicken and remove all visible fat.
In a small bowl, combine ground pork, minced onion, chopped parsley, egg yolk, salt and pepper. Fill body cavity of chicken with pork mixture. Truss with kitchen string.
Place chicken in a large pot or stock pot and add all remaining ingredients, except potatoes. Add cold water to cover chicken and bring to a boil. Reduce heat to low, cover and simmer for 2 hours.
Add potatoes and cook for 25 more minutes. Adjust seasonings. Remove chicken and vegetables from stock and keep warm. Spoon off as much fat from stock as possible. Cut chicken into serving pieces, slice breast and slice stuffing. Place a chicken part, slice of breast, slice of stuffing and vegetables in individual serving bowls. Spoon broth over all and serve.
Put any extra broth in a freezable container and save for another use.