Fowl Au Consomme, Generally Termed Au Gros Sel

Ingredients

• 1 fine fat fowl
• fat bacon
• broth
• coarse sea salt

Directions

1. Empty the fowl without making a large opening.

2. Singe it gently and scald the legs, turning them inside the body.

3. Lay a thick layer of fat bacon on the fowl and fasten it tightly.

4. Boil the broth before adding the fowl to maintain its white color.

5. Cook for 1 hour and 15 minutes for a large fowl or 1 hour for a smaller one.

6. Drain the fowl, wipe off excess fat, and serve with a little of the reduced cooking liquid.

7. Add a pinch of coarse sea salt to the liquid and sprinkle some on the fowl's breast.