Method:

1. Combine half the celery, half the carrots, the onions, and the head of garlic (sliced in the middle, no need to clean), crushed pepper and the chicken stock cube in a casserole and add the water. 

2. Add some thyme, cloves, star anis, bay leaves and a good hand of salt and bring to a boil. 

3. Portion the chicken: 4 breasts on the bone, 4 chicken legs, whole. Keep the backs of the chicken and store in the freezer for stock or fonds. Add the chicken to the casserole.

4. Allow the stock to simmer until the chicken is fully done. This will take approx. 30 minutes after reaching the boiling point. 

5. Peel the potatoes, cut them in 1“-squares and boil them. 

6. Slice the leftover vegetables (leeks, carrots and celery) and then cut them in very fine julienne. 

7. Bring some water to a boil, add a pinch of chicken stock powder or a pinch of a cube and blanch the julienne of vegetables in the water. 

8. Sift the chicken. Keep the stock, remove the chicken breasts and legs from the mix. Discard the vegetables from the chicken stock.

9. Bring the stock back to boiling point. Lower the heat.

10. Add the 4 egg yolks to the cream and batter until homogenous. 

11. Add this mix to the stock and allow the stock to thicken properly. Add the chicken, boiled potatoes and vegetable julienne to the sauce.

12. Add the chives and tarragon prior to serving.