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Hen in white - Benkku81
Cuisine et Traditions

Hen in white

Chicken cooked in broth and served with a sauce of cider crémée
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Chef :
Réalisé le :
Famille :
Hen in white
Temps de préparation : 30 min
Temps de cuisson : 100 min
Temps de repos : 0 h
Temps total : 2h10min
Nbre de couvert : 1

Ingrédients


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Chicken (about 2 kg) : 1 piece
Carrot : 0,400 kG
Onion : 0,200 kG
Leek : 2 pieces
Cloves : 7 pieces
Celery branch : 1 room

Sauce
Flour (sifted) : 50 g
Butter : 50 g
Cider : 0,200 L
Fresh cream : 125 g
Eggs (yellow) : 4
Salt, pepper

1)
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Peel, wash and cut the carrots.
Peel and wash the onions. Prick one of them with the cloves, cut the other in the district.
Cut the white of leek, cut into sections of 4-5 cm long. Cut into two and wash thoroughly.
Wash and cut into sections of 4-5cm long and the celeriac.
Clarify the eggs and reserve the whites.
2)
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Place, in a pots, the chicken and all the vegetables. Wet level.
Cover and bring to a small boil.
Cook the chicken for 90 minutes.
3)
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In a saucepan, make a roux blond with the butter and the flour.
Moisten with the cider. Add broth to get a sauce close to a Bechamel sauce.
Check the seasoning.
Reserve in a bain-marie.
4)
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Place the chicken in the center of a flat stainless steel. Arrange them around the vegetables in the broth, and optionally, a basmati rice.
At the time of serving, mix the egg yolks with the cream and add to the sauce with the cider. Arrange in a sauceboat.

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Notes du chef

Dish family with a typical Normandy ancestral, the chicken in white is ideal during the past fall and early winter. We will select a pool of quality that will keep its light after a long and gentle cooking in a vegetable broth.
DLhttp://www.dailymotion.com/embed/video/x2t2tti_poule-au-blanc_lifestyle/DLnom_de_la_videoDLThe recipe in the video here./nom_de_la_videoDL

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