Chef Philippe Feret talks about Mother's Day and his Mother:

"Mother's Day in France is actually the last Sunday of the month of May, so I usually have about two weeks to think about how fortunate I have been to have both my mother and my grandmother in my life.

Their support and inspiration for me and for my cuisine provides the core of what I do in my kitchen today. There was a period of time when we had to live with my grandmother and she took care of me while my mother worked long hours in our baker/pastry shop in Normandy. The following recipes are typical of the ones that my mother and grandmother used to prepare for us, so for a special Mother's Day menu I suggest our family favorites."

• 2 lemons, quartered
• 1 cup white wine
• 2 tablespoons salt
• one half Tbsp ground white pepper
• 1 Tbsp paprika
• 4 bay leaves
• add water to cover

• Chicken livers and gizzards, not the heart, diced small
• 1 medium onion
• 1 McIntosh apple, peeled and diced
• 8 pieces day old bread, cubed
• 1 Tbsp fresh thyme, or 1 Tbsp dried
• 2 Tbsp parsley, chopped or 1 Tbsp dried
• Salt and freshly ground pepper to taste

3. Drain chicken, discard liquid. Pat it dry. Season chicken cavities with a pinch of salt. Do not oversalt becaue they were already soaking in salted water. Stuff chicken with stuffing. Truss the chickens.