La volaille fermière de Serpaize, légumes primeurs de pays


 

Poultry

  • 1 free-range poultry of 2.2 kg
  • 200 g softened butter
  • 1/2 bunch of chopped tarragon
  • Salt, pepper, 2 cloves of garlic
  • 1 sprig of thyme and rosemary
  • 2 sage leaves
  • 1 bay leaf

Poultry juice

  •  500 g chicken fins
  • 1 L brown poultry stock
  • 50 g carrots, 100 g leeks
  • 100 g onion, 3 cloves garlic
  • 1/2 tomato, 1 g juniper
  • 1 clove
  • 3 g toasted black pepper
  • 20 cl red wine
  • 1/2 bunch tarragon
  • 35 g red wine mirror
  • 20 g heavy cream

Garnish

  • 4 early turnips, 1 shallot
  • 4 small new potatoes
  • 100 g oyster mushrooms
  • 1 sprig of tarragon

The free-range poultry of Serpaize

Dress the poultry and debone the thighs raw. Flavour the softened butter with the tarragon, salt and pepper. Using a piping bag, fill with butter under the skin of the two fillets. Season the inside of the poultry with salt, pepper, garlic and herbs. Bake for about 17 minutes at 210 °C then remove from the oven cover with aluminium foil for 20 minutes to finish cooking. Keep the cooking juices for plating.

 Poultry jus with tarragon

Grill the crushed poultry wings in an oven at 200 °C for 17 minutes. Cut the vegetables into mirepoix and sweat with a light browning. Combine the fins, vegetables, reduced red wine, spices and chicken stock in a casserole dish. Cook for 5 hours. Strain through a sieve 2 times and reduce to ice. Add the red wine mirror, the cream and adjust the seasoning. Just before serving, let the fresh tarragon infuse.

 Granitide

Sweeten the early turnips in the poultry fat for 15 minutes at 120 °C. Cook the potatoes in their skins. Make a duxelles with the oyster mushrooms, shallot and half of the tarragon. After cooking, scoop out the potato from the bottom with a melon baller and garnish with the duxelles. Reserve.

Thigh skin

Dry the skin of the thighs between two dishes in an oven at 185°C for 18 minutes then drain on paper towels. Chop with a knife and set aside.

 Training

Cut the poultry into 6 portions and polish the skin with the cooking fat. Roll the candied turnips in the chopped crispy skin. Decorate the potato with the remaining tarragon leaves. Arrange everything harmoniously on a plate and add cooking juices next to the poultry.

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