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- 1 good chicken with giblets removed (1.7 - 2 kg)
- 8 turns of the Le Guérandais salt mill
- 3 untreated lemons
- 1 bunch lemon thyme
- 2 carrots
- 3 leeks (white part)
- 4 spring turnips
- 2 celery sticks
- 1 garlic bulb
- 1 sweet onion stuck with a clove
- 1 bunch parsley
- 1 thyme and bay bouquet garni
Wash the chicken and dry with kitchen towel. Season the inside with 4 turns of the Guérande salt mill and pepper, then insert half a lemon. Mix the zest of 2 lemons with the thyme leaves. Loosen the chicken skin by running a hand between the skin and the flesh. Don't forget the legs! Spread the thyme and zest mixture under the skin. In a large casserole dish, bring to the boil enough water to cover the chicken. Then, poach the chicken in the water for 20 minutes. Discard the water. Return the poached chicken to the casserole dish and cover with cold water. Add the whole vegetables, the bouquet garni, 10 black peppercorns and 4 turns of the Guérande salt mill. Bring to the boil, then reduce the heat and simmer for 2 to 3 hours. Add the parsley bouquet in the last 5 minutes. After cooking, drain the vegetables, cut into large pieces and keep aside for serving. Cut the chicken into eight pieces. In a large dish, place the vegetables and the piping hot chicken and drench with the chicken stock. Add a few bits of lemon zest and the ground nutmeg.
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