1 hen (approximately 2.9 kg) or a large chicken
30 g of lard
1250 g of water and 750 g of white wine
800 g of beef or chicken stock
120 g of verjuice
150 g of unpeeled and powdered almonds
3 teaspoons of cinnamon
1/2 teaspoon of maniguette
1/4 teaspoon of ginger
1/4 teaspoon of cloves
6 g of salt.

Cut the hen into pieces, cook for 1/2 hour in the water and wine mixture. Take it out, drain it, then brown the pieces in the pan in the lard.

Place the hen in a pot, add the ground almonds, spices, broth, verjuice and salt. Mix everything well. Cook for 1/2 hour, stirring occasionally.

The sauce should be quite thick at the end of cooking, but not too thick. In particular, be careful if you let it cool and reheat it later: the sauce will thicken!