French 90 min

Poularde en Demi-Deuil

Name: Poularde en Demi-Deuil
Total time: 90 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 whole large chicken (4–5 lbs); 1 oz fresh black truffle, very thinly sliced; 4 cups chicken broth; 1 cup dry white wine; 2 carrots, roughly chopped; 2 stalks celery, roughly chopped; 1 white onion, halved; 1 bouquet garni; 4 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 cup heavy cream; Salt and white pepper to taste

high-proteingluten-free

Ingredientsfor 2

540

Cal

54g

Protein

Carbs

32g

Fat

11 whole large chicken (4–5 lbs)
21 oz fresh black truffle, very thinly sliced
34 cups chicken broth
41 cup dry white wine
52 carrots, roughly chopped
62 stalks celery, roughly chopped
71 white onion, halved
81 bouquet garni
94 tablespoons unsalted butter
102 tablespoons all-purpose flour
111 cup heavy cream
12Salt and white pepper to taste

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Instructions

1
Gently loosen the skin of the chicken over the breasts and thighs by slipping your hand between skin and meat. Carefully slide truffle slices under the skin in an even, overlapping layer — this is the 'demi-deuil' (half-mourning) presentation visible through the skin. Truss the bird.
2
Place chicken in a pot with broth, wine, carrots, celery, onion, and bouquet garni. Bring to a gentle simmer (never boiling — the gentle heat keeps the chicken moist) and poach at 180°F for 70–80 minutes until the juices run clear when the thigh is pierced.
3
Remove the chicken and keep warm. Strain 2 cups of the poaching liquid and reduce by half over high heat. Make a velouté: cook butter and flour 2 minutes, then whisk in the reduced broth until smooth. Simmer 5 minutes, then stir in cream. Season with salt and white pepper.
4
Carve the chicken, ensuring each serving includes skin with the visible truffle beneath. Serve with the cream sauce, steamed vegetables, and the poaching broth as a consommé starter.