‘Bourride’ of Chicken Thickened with Garlic Mayonnaise

• 1 × 4 lb (1.8 kg) chicken
• salt and freshly ground black pepper
• 4

The garlic mayonnaise

1. Crush the garlic. The best way to do this is to sprinkle a little salt on each clove, then press it with the flat of the blade of a heavy knife, which turns it quickly to pulp.
2. Whisk the egg yolks, garlic, mustard, vinegar and a little salt and pepper together. Gradually whisk in both of the oils.