Stuffing
One 6-pound boiling fowl or chicken
Coarse salt
2 whole cloves
1 medium onion
2 bay leaves
6 sprigs fresh thyme
6 stems fresh flat-leaf parsley
10 black peppercorns
1 rib celery, cut into pieces
1 cinnamon stick
8 leeks (about 2 1/2 pounds), white and green parts, cut crosswise into 4-inch pieces
2 pounds baby carrots, with some of the greens left intact
1 1/2 pounds baby turnips, preferably blush colored, with some of the greens left intact
1/2 cup vermicelli pasta
Fresh sage sprigs, for garnish
Sea salt, for serving