Chicken Fricassee with Crayfish and Cream Sauce
- 2 young hens, 3 3/4 pounds each (1.7 kg)
- 4 sprigs thyme
- 2 cloves garlic
- 3 1/2 tablespoons grapeseed oil (5 cl)
- 2 1/2 ounces unsalted butter (75 g)
- 12 slices black truffle
- 1 bunch chervil
- 1 ounce lightly whipped cream (30 g)
- 3 1/2 tablespoons truffle juice (5 cl)
- cooking olive oil
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
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