In a large pot, put the water, leek, carrot, onion, celery, chicken wings, tarragon, bouquet garni, peppercorns, and clove, and bring to a boil.
Cover and simmer for 35 minutes.

Strain the broth through a fine-mesh sieve and measure 4 cups (1 liter) of liquid, reserving the rest (it will be used for cooking the chicken breast).

In a saucepan, melt the butter and add the flour, cooking gently while stirring for one minute.
Pour in the broth slowly, stirring well until thickened.
Add 200 ml of cream (out of the 250 ml planned for the recipe) and bring to a boil again.
Adjust the seasoning.

Cook the chicken breast for 8 minutes in the reserved broth.
Drain and cut it into small pieces.

Mix the egg yolks with the remaining cream and incorporate it into the velouté, stirring with a whisk. Do not boil.
Add the chicken pieces and sprinkle with dried tarragon, serving immediately.