Chicken galantine

Directions

1. 1
   The night before.
2. 2
   Mix all the filling ingredients - except the hard boiled eggs - in a large bowl, using your hands to mix everything. Season with salt and pepper. Stuff the chicken beginning from the thighs and distribute the filling evenly, placing the shelled hard boiled eggs in the middle of the chicken. Sew the openings of the chicken with a thick thread.Fill a very large pot with cold water, add the tomatoes, the carrots, the onion, the celery and the parsley and a handful of coarse salt (depending on how big the pot is). Bring to the boil.As soon as the water starts to boil, put the chicken into the broth and cook it over medium heat for about 1 hour and 15', then remove the pot from the heat and let the chicken cool into the broth overnight.On the same day.
3. 3
   Remove the chicken from the broth, put it in a large tray and cover it with aluminium foil. If the chicken is too soaked in broth, place something heavy over the chicken, as to remove the excess broth.Take it out of the fridge just before dinner and serve it cut into thin slices along with a potato salad.