Hen with Quinces

Clean and rinse the whole hen thoroughly under cold running water, then place it in a large stockpot and cover completely with cold water.

Bring the pot to a boil over high heat, skimming off any foam and impurities that rise to the surface to ensure a clear broth.

Reduce the heat to a gentle simmer, season lightly with salt, and cook the hen slowly until the meat is nearly tender.

Peel, core, and quarter the quinces, then add them to the simmering broth along with a pinch of sugar to balance their natural tartness.

Continue simmering gently until the quinces are completely soft and have released their aromatic flavor into the broth.

In a small pan, melt the lard over medium heat and stir in the flour, cooking and stirring constantly to form a smooth pale roux without browning.

Ladle a cup of the hot broth into the roux, whisk until smooth, then pour the mixture back into the stockpot, stirring well to incorporate and lightly thicken the broth.

Taste and adjust seasoning with salt and sugar, then serve the clear golden broth hot with portions of hen meat and softened quince pieces in each bowl.