It was Henry IV of France’s ambition to create such a wealthy nation that every family in the land would be able to afford this dish every Sunday. Of course, that put a little strain on the chicken population come Sunday, but it’s a nice story.
The original recipe for this calls to use the giblets to make a stock, but there is a tendency nowadays to remove the giblets before the chicken gets to the customer, so You will need some ready made stock instead. I prefer to use a liquid stock rather than bouillon cubes for this recipe. Continue reading.