Stuffed Chicken in Broth

Peel the carrots, clean the celery, wash the onion without peeling it and cut it in half. Put the three vegetables in a pot with 2-3 bay leaves and at least 3 quarts of water and bring to a boil. Meanwhile, singe the chicken and rinse and dry it. Put the walnuts, chopped stale bread, a tablespoon of grated Grana Padano cheese, a sprinkling of nutmeg, 2-3 leaves of sage, the cream and a tablespoon of butter in a blender. Blend well and add the ground pork as well as the egg yolks, salt and a generous amount of freshly ground pepper. Mix well and stuff the chicken, making sure to avoid forming any air bubbles. Sew the openings closed, and tie up the wings and thighs to help it keep its shape. Immerse the chicken in the boiling vegetable broth, add a tablespoon of coarse salt, bring back to a boil then reduce the heat and simmer for at least 2 and a half hours, gradually skimming the broth. Remove from heat and let the chicken sit for half an hour in the broth. Cut up the chicken and serve it with the stuffing and a little filtered and skimmed broth, as well as a boiled potato if you like.