Poularde Truffles Tuber Melanosporum
A market for 4 people, you need:
• 1 chicken 2 to 3 kg with smooth legs, a short pin which shows his youth, and must have the nails, if it comes from a factory farming.
• 200 g carrots,
• 140 g turnips
• 150 g celery,
• 1 onion,
• 200 grams of raw foie gras,
• 30 g of black winter truffle
• the Rivesaltes,
• a white roux,
• 300g puff pastry
• 1 bouquet garni (thyme, bay leaf and parsley)
• 2 cloves,
• salt and pepper.
Truffle Variety: black truffle
Wine suggestion: a white Semillon
P R O G R E S S I O N
You wash and you Épluches your vegetables and you whole guards.
Check that your chicken is cleaned inside, flambe it to take away the last duvets and dishes cooking the chicken with the vegetables, carrots with turnips, celery, onion, bouquet garni, cloves, grains pepper, salt. To boil, you lower the heat to leave a slight shudder. As you scum, as often as possible. There for 1 hour 30 (or 30 minutes in the pressure cooker).
So 15 to 20 minutes before end of cooking the chicken, you the withdrawn, vegetables remain in the broth. You share the chicken into 8 pieces: the wings, legs, body cut from neck to rump, and intersected in two.
In your foie gras, you prepare 4 large scallops that you receive your truffle slices. You catch a nice thick porcelain tureen, you are verses vegetables, chicken with foie gras, warm broth and you cover the dish overflowing with puff pastry: leaves no opening and pass your white red to brown pulp. You put in a hot oven for 15 minutes: the lid will inflate and brown slightly.
This time, you Made-sauce: vegetable broth set reduction, in which you add the rivesaltes to deglaze and thou Verified seasoning.
You serve everyone a piece of the chicken with foie gras and truffles, vegetables, broth identified by the sauce.
It is a symphony of flavors, it’s hot, it’s sweet, it’s grourmandise!