Half-mourning hen, season vegetables

HealthyFoodMom.com - Half-mourning hen, season vegetables - Healthy and gourmet meal idea

Half-mourning hen, season vegetables

Prep Time50 mins
Cook Time1 hr
Total Time1 hr
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Meat and poultry, Place, Vegetables
Servings: 4
Calories: 250kcal

Ingredients

  • 1 Poultry (chicken or capon from 2 to 2.5 kg)
  • 2 truffles
  • 4 Salsifis
  • 2 Parsnip
  • 2 carrots
  • 200 g Crosnes
  • 1 Some florets of romanesco cabbage
  • 80 g Citron
  • 1 Butter
  • 1 Olive oil
  • 1 Flower of salt and pepper
  • 30 g Carrot
  • 1 Leek
  • 25 cl Onion
  • 25 cl Dried mushrooms
  • 100 g Bay leaf
  • 2 Bouillon
  • Fresh cream (40% M.G.)
  • Foie gras (optional)
  • Small cubes of handled butter (20 g of cold butter mixed with 20 g of flour)

Instructions

  • BROTH
  • Wash and peel the vegetables. Pour 2 liters of water into a saucepan. l Add sliced ​​vegetables with bay leaf and dried mushrooms. Cook for 30 minutes.
  • THE VEGETABLES
  • Peel the salsify in the peeler and remove the ends. Put them in lemon water. Cut them into sticks and take regular ribbons using a razor-sharpener from the top of the vegetable without forcing and pulling gently towards you. Put them back in the lemon water.
  • Peel the parsnips. Cut the first thin slices into bevel, then make larger washers and remove the center (too hard) to the cookie cutter.
  • Scrape the carrots.
  • Put the crosnes in a cloth with coarse salt and roll them energetically on the work surface. All the little skins will be gone. Rinse with cold water to remove excess salt.
  • Prepare and slice some florets of romanesco cabbage.
  • POULTRY
  • Peel, but do not remove completely, the skin all over its surface by gently passing your fingers between the flesh and skin as if you were donning a glove. Slice the truffle into strips and line the poultry. Keep a little to grate it when serving. Cut thin strips of butter (about 50 g) with the razor-sharpener and cover the truffles. Sprinkle with fleur de sel and pepper. Close the skin. Roll the poultry in a clean, damp towel tight and tight at each end. Dip the chicken in the saucepan and let simmer for about 1 hour (or more depending on the weight). Water it every 10 min.
  • Remove the chicken from the broth and let it rest in the cloth.
  • Remove the filling, salt the broth and cook the vegetables (except the salsify) in the following order: 20 min for parsnips, 12 min for crosnes and carrots, 10 min for romanesco.
  • THE SAUCE
  • Take 25 cl of broth and add 25 cl of cream. Simmer in a small saucepan to reduce the sauce. Add some foie gras, if you wish, switch to Chinese, then stir in the whipped butter. Salt, pepper and grate a little truffle at the last moment. Desolate the poultry, arrange the pieces in a saucepan and heat them with the sauce.
  • Meanwhile, fry the precooked vegetables and add 30 g butter. Fry the salsify ribbons in the pan with a little olive oil.
  • Cut the poultry, serve it on the plate, with the vegetables and ribbons of salsify, cover with sauce and grated a little truffle on the whole, when serving.

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