This is a simplified version of vol-au-vent that many of you may enjoy. I used 3 entire chickenlegs this time instead of a whole chicken. Although when making it with a whole chicken you could store some away in your freezer. Start by making chickenstock; put whole legs in a large cookingpot, add roughly chopped onion, leek, carrot, celerysticks. Also peppercorns, bay leaf, a little salt. Add cold water until the legs are under water. Put to a boil, reduce fire to low and let simmer for 45-60 minutes. If any scum floating on top; take it off with a ladle. Take out the chickenlegs, take skin off, take all meat from the bones and preserve. Only if you want to; bones and everything else can be simmered for another 30 minutes in the stock again to get more flavor. Make the sauce; basically it's like wellknown béchamel, but made with the stock instead of milk, let's call it a velouté. You can make it with half milk, half stock; you're the chef. Make a roux with equal parts butter and flour and let cook and dry for a while on low fire. Keep stirring and NO coloring of the roux! Now moist with a few ladles of chickenstock and stir. Keep adding stock until you reach the desired thickness. S&P. Add cream as you wish and certainly essential; some lemonjuice, in this case from 1/2 lemon. No more boiling when the cream is added! Add meat. Done. A little parcely on top if you like. I used some chopped wild garlic. Serve with handcut fries or whatever you like. This dish is a classic in my country, homemade fries are a must to most of us, homemade potato croquettes even better! The posh version of vol-au-vent is a little more elaborate. There will be tiny boiled veal meatballs in it too, and mushrooms. It will be served in a puff pastry cup with a tablespoon of Hollandaise on top.