| 1 | | Stewing or roasting chicken; (3 to 4 pounds) |
| | Salt and freshly ground black pepper to taste |
| 2 | | Bay leaves |
| 3 | | Or 4 sprigs fresh parsley |
| 2 | lg | Sprigs fresh thyme or teaspoon dried thyme |
| 3 | tb | Unsalted butter |
| 2 | md | Onions; coarsely chopped |
| 4 | c | Chicken broth; preferably homemade or water, (up to 6) |
| 4 | lg | Carrots; peeled and sliced into 1/4-inch rounds |
| 5 | md | Leeks; white parts only, rinsed well and sliced into 1/2-incb rounds |
| 2 | md | Ribs celery; sliced into 1/2-inch rounds |
| 4 | lg | Baking potatoes; peeled and cut into 1/2 incb cubes |
| 1 | c | Heavy; (or whipping) cream |
| 2 | lg | Egg yolks |
| 1/2 | c | Finely minced fresh parsley or chervil; for garnish |
