1 chicken (2.9 kg)
120 g of fresh liver
70 g of lard or oil
300 g of toasted country bread
800 g of wine
800 g of beef broth
400 g of verjuice
3 tsp of cinnamon
2 teaspoons ginger
1/2 teaspoon maniguette
5 g salt.

Cut the chicken into pieces (keep the liver) and brown it in lard or oil. Degrease.

Blend the bread with the liver, wine and broth. Mix with the chicken, add salt and simmer for 1 hour.

Then add the crushed spices diluted in a spoonful of verjuice (ginger, cinnamon, maniguette) and the rest of the verjuice. Finish cooking (15 minutes).