1 roasting chicken
Salt
Freshly ground black pepper
3 tbsp. butter
1 leek, finely chopped
1 onion, finely chopped
1 stalk celery, finely chopped
1 carrot, peeled & finely chopped
2 tbsp. finely chopped parsley
3/4 c. chicken stock
2 egg yolks
2 tbsp. finely chopped parsley for garnish

Cut the chicken into 8 pieces and rub each piece with salt and pepper.

Butter the bottom of a heavy casserole dish and make a layer of leek, celery, onion, carrot and parsley.

Arrange the chicken pieces on top and place the pan over low heat for 10 minutes.

Pour in the chicken stock (hot), cover and simmer 1 hour. Remove the pieces of chicken. Beat the egg yolks lightly and add to the stock and the vegetables, stirring constantly.

Place part of the mixture in shallow soup bowls. Top with the pieces of chicken and sprinkle with finely chopped parsley. Makes 4 servings.