Serves 6

1 stewing hen
6 carrots
3 celery stalks
1/2 a celeriac
6 turnips
3 leeks
1 bouquet garni
an onion studded with 6 cloves
cornichons
guérande sea salt

Peel all of the vegetables and wash them carefully. Place the chicken, insides removed, in a large cooking pot and cover with water. Bring to the boil for 5 minutes, then rinse. Put the chicken back in the pot, cover with clean water, add the vegetables and season. Cook on a low simmer for about 1 hour 30 minutes. Reduce the stock if necessary. Server with course guérande sea salt and cornichons!