Chicken Fricassee with Crayfish and Cream Sauce

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


Step 1: Hens

Singe and draw the hens. Cut away the legs, remove the nerves, and slice in two at the joint.

Expose the bone, folding the skin back to the joints, and keeping it in place with a toothpick. Cut the two joints on the upper part of the leg, removing the fat completely and grating the central bone. Truss and set the rest of the birds aside.

Sear the drumstick and thigh portions in a dash of olive oil in a sauté pan, then chill quickly in the flash freezer.

Place the drumsticks in a sous-vide bag with a sprig of thyme, 1/2 a clove of garlic, and 4 teaspoons (2 cl) of the chicken-crayfish sauce, prepared below (pressure 2.8, seal 6.8). Separately cook the thighs, wings, and pinions in the same manner.

Place the bags containing the leg pieces in a 162°F (72°C) bain-marie for 3 hours. Cook the wings in a 141°F (61°C) bain-marie for 3 hours, and the pinions at the same temperature, but only for 2 hours. When cooked, cool all of the pieces in a flash freezer.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse