Poulet Béarnais

• a young chicken
• pork fat
• finely minced onion
• grated carrot
• casserole<

Cut a young chicken into pieces, remove the skin, and fry the pieces in pork fat in an aluminium pan. Prepare a foundation of finely minced onion and grated carrot in an earthenware casserole and transfer the chicken pieces and the pork fat to it.* Add some squares of lean ham cut from a ¼ inch t