Poularde with heirloom vegetables
Ingredients
Instructions
- 1 pullet
- 6 potatoes
- 4 parsnips
- 4 purple carrots
- 4 Jerusalem artichokes
- 4 leeks
- 4 turnips
- 2 rutabagas
- 2 stalks of celery
- 2 onions
- 10 g of salt
- 1 bouquet garni
- 6 juniper berries
- 3 cloves
- 8 peppercorns
The sauce :
- 50 g Butter
- 3 egg yolks
- 3 tbsp. heavy cream
- 3 tbsp. flour
- Salt pepper
- Peel all the vegetables and cut them into large chunks except the carrots and turnips which you leave whole.
- Cut the leeks into rings and the celery into 3-4 cm sections.
- In the chicken, place an onion.
- Place the chicken in a casserole dish and pour the coarse salt over it.
- Add the chopped onion with the cloves, celery, pepper and juniper berries.
- Cover the chicken with water and bring to a boil. If necessary, skim. Once boiling, add the vegetables and continue cooking for 40 minutes.
- Separately in a saucepan, melt the butter and mix over low heat with the flour.
- Add a few ladlefuls of broth from the chicken one by one while stirring so that the sauce thickens and does not create lumps.
- Salt, pepper. Cook for 10 minutes while continuing to stir and avoiding boiling.
- Add the egg yolks and fresh cream.
- When the chicken is cooked, cut it up and place it in a serving dish, surrounded by the vegetables. Pour the sauce into a sauce boat.
- Eat hot!
Poularde with heirloom vegetables
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Poularde with heirloom vegetables Recipe – Poularde with heirloom vegetables Recipes
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