Start to prepare this dish the day before you plan to serve it
Ingredients
1.5 kg roasting chicken
1 onion, peeled and halved
1 carrot peeled
1 leek, sliced lengthwise
1 bay leaf
3 sprigs parsley
3 sprigs lovage
2 sprigs thyme
sea salt
For the Herb Dressing
1 egg yolk
1 pinch sea salt
150 ml olive oil
1 tsp white wine vinegar
1 tsp lemon juice
1 tbsp Dijon mustard
4 tbsp natural yogurt
2 tbsp chopped dill
2 tbsp chopped chevril
Method
1) put the chicken in a saucepan that will just hold it nicely and cover with cold water
2) remove the bird, add the vegetable, herbs and salt to the water, bring almost to the boil and cover, simmer for 30 minutes
3) put the chicken in the broth and bring back to the boil, and simmer for 1 hour. Lift out the chicken and leave to cool
4) continue to boil the broth until you have a small amount of strongly flavoured stock, strain and leave to cool, then chill in refrigerator over night
The next day
5) remove fat from the surface of the stock
6) make the mayonnaise with the egg yolk, salt, oil, vinegar and lemon juice, stir in the mustard, then mix with the yogurt. stir in 1/4 cup chicken stock which will have set to a jelly
7) purée the mixture briefly in a blender, then stir in the chopped herbs
8) carve the chicken into joints or slices, spoon the dressing over them, chill one hour before serving.
