Bresse Chicken Blanquette
For 8 people:
2 Bresse chickens
1 carrot - 1 leek
1 onion - 2 cloves
1 bouquet garni
1 shallot, minced
coarse salt-pepper
2 egg yolks
35 g butter
35 g flour
20 cl of liquid cream.
PREPERATION
Prepare the Bresse chickens: flambé and empty them, dress them and cut them into eight, then raise the thighs and the egg whites. Cut the thighs in half at the joint and the whites in half. Cut the carrot and leek into mirepoix, then cut the onion in half and prick it with cloves.
In a casserole dish, cover the chicken pieces with cold water, add the mirepoix, onion, bouquet garni, shallot, salt and pepper, then simmer for 1 hour to 1 hour 20. Place the pieces of chicken in a dish and pass the broth to Chinese. Drizzle half of the broth over the chicken to keep it from drying out and set aside the rest.
Make a blond roux and mix it with the broth, then bring to the boil.
In a bowl, whip the egg yolks with the cream, then pour this mixture over the soup. Adjust the seasoning and keep warm.
Prepare the vegetables: peel the baby onions, prepare the mushrooms, then glaze them white. Remove the skin from the carrots and baby leeks, then cook them separately and glaze them white. Drain the pieces of poultry and put them back in the blanquette sauce for a few minutes.
Arrange the plates: on a plate a piece of thigh and a piece of white, all the small vegetables, then make points of sauce and decorate with chervil leaves.
https://volaillesfines.com/Recettes-poulet/