boiled fowl with truffles

Preparation:

One or two days in advance, mix the fresh truffle cut into thin strips with the truffle razor, and the fresh cream. Keep in a refrigerated place.
Boil 2 litres of water with the vegetables, salt and pepper. Add the hen.
When it is cooked (one hour and a half minimum, depending on the weight), drain it and keep warm with a little stock.
Prepare a roux with the butter and flour.
Pour ½ litre of the chicken stock into a saucepan, add the roux to bind. Add the truffle cream, and two egg yolks if desired and remove from the heat, keep warm.
In a plate, serve the fowl in pieces, with rice. Coat with the truffle sauce.

Tip: the sauce can also be prepared with truffle juice, and depending on the season and your budget for the sauce you can use truffle peelings, or black summer truffle carpaccio, instead of fresh truffle.

Variation: you can stick truffle slices under the skin of the hen, stuff it with onion, herbs, garlic, its chopped giblets, and tie it up. When cooking, you can first boil 3 litres of water in a pan with salt, pepper, some of the vegetables, and dry white wine (or champagne brut or rosé…). Leave to simmer, filter in another pan and poach the hen in the broth and cook covered for about 2 hours (depending on the size of the hen). 30 minutes before the end of the cooking time, add the rest of the vegetables (you can also use carrots, turnips…). Drain the hen, keep warm with a little stock. In another saucepan, prepare the sauce with the degreased broth, sieved and reduced. Serve the chicken in pieces with the vegetables and accompanied by the sauce.

Food and wine pairing : a truffled poultry goes wonderfully with a white dry wine pacherenc-du-vic-bilh (South West), a Mercurey, Mâcon, Pouilly-Fuissé , Saint-Véran, Meursault (Burgundy), and in red wines it is amazing with a Pomerol, a Blaye, Pessac-Léognan (Bordeaux), Saint Péray (Côtes du Rhône) or Aloxe-Corton (Burgundy).

Ingredients: