Difficulty:[usr 3]
Flambé the chicken, cut it into six pieces, collect the giblets (head, neck, fins, legs, liver, heart and gizzard).
Place all these giblets except the liver in a pot of cold water with the peeled vegetables, the studded onion and the bouquet garni. Bring to a boil and let simmer for 1 hour 30 minutes over medium heat.
In a skillet, brown the chicken pieces on all sides in 60 g of butter. When browned, add the vinegar and 1 ladle of broth. Cover and cook over low heat for 35 minutes.
Heat a deep serving dish. When the chicken is tender, mash the raw liver and mix it with a teaspoon of vinegar. Add to the contents of the casserole, mix well and cook for another 5 minutes.
Remove the chicken pieces and put them in the warm serving dish
Quickly fry the slices of bread in 50 g of butter. Pass the sauce, incorporate the rest of the butter in pieces while whisking and season to taste.
Pour the hot sauce over the chicken, sprinkle with a few chopped tarragon leaves and serve with the fried croutons.
