Chicken and Rice with Suprême Sauce

Instructions

1. Put the hen in a large pot with the vegetables, the onion studded with cloves, and the bouquet garni; cover with cold water, skim, and simmer for 2 hours (1 hour 15 minutes for a chicken).
2. Cook the rice for 18 minutes in 75 cl (about 3 cups) of strained broth.
3. Sauce: make a roux with the butter and flour, add 50 cl (about 2 cups) of broth and cook for 10 minutes, then, off the heat, stir in the cream, the egg yolk, and a squeeze of lemon.
4. Serve the carved hen over the rice, covered with the sauce.