Pot-au-feu style confit chicken thighs

Cooking the vegetables:

• Wash and peel all the vegetables.
• Chop each one in four.
• Prepare the bouquet garni.
• Place all the vegetables in the chicken stock with the bouquet garni, cloves and cooking salt.

Preparing the pot-au-feu:

• Cut each confit chicken thigh in two.
• While the vegetables are still slightly firm, add the chicken thighs and a spoonful of duck fat (taken from the packet).
• Gently simmer until cooked.

To serve:

• Divide the confit chicken thighs between the plates together with the vegetables and sprinkle with a little cooking juice.