Pressed Whole Chicken

• 10½ cups (2½ l) water
• 1 yellow onion
• 1</

In a large pot, bring the water to a boil. Coarsely chop the onion and cut the carrot into 6 pieces. Add them to the pot, along with the parsley, garlic, and the salt and pepper. Reduce heat to low, and simmer for 30 minutes.

Without peeling them, place the shallots on a baking sheet and transfer to a cold oven. Set the oven to 320°F (160°C) and