Difficulty:[usr 3]
These preparations require special equipment and arrangements:a couscous pot or stewpot on which fits exactly a sieve with large holes, which will be covered with a lid.
In the lower part of the couscous or Dutch oven, pour 1 1/2 l of chicken stock. In the colander, place in bunches:150 g very red carrots, cut into sticks 3 cm long and 0.5 cm thick; 150 g turnips, cut in the same way; 120 g (or 3 whites) sliced leeks; 100 g celeriac, cut into sticks. Lay the poultry on top.
Wash a towel in several waters, wring it out and lay it on the edges of the colander. Adapt the lid by forcing a little. Run a string around the parts of the towel that overflow the colander. Place a 1 kg weight on the lid and start boiling.
Adjust the heat so that boiling continues without violence (cooking time:40 mins for a 1,700 kg chicken, 50 mins for a 2,500 kg chicken ). Once cooked, leave to rest and poach for 10 minutes by the fireside.
Uncover poultry, carve it. Arrange it on a serving dish surrounded by bouquets of cooking vegetables to which you can add green beans and peas cooked in English. Sprinkle with a little broth.
Serve with coarse salt, on the side, for guests who like salt, but the chicken stock should suffice to ensure complete seasoning.
Accompany with Ninon artichoke hearts.
Ninon artichoke bottoms:
Cook and braise the artichoke hearts in floured lemon water and a spoonful of oil, drain and set aside. Trim them delicately, giving them an ovoid shape. Keep them warm.
Put the trimmings in a mixer with the breadcrumbs, 4 egg yolks and the grated parmesan, season with salt and pepper.
Generously butter a deep baking dish. Beat the 4 egg whites very firm and mix them delicately with the blender. Pour it into the center of the dish. Arrange the artichoke bottoms around and cover them with a strip of buttered paper. Slide the dish into the oven to cook the soufflé mixture (15 to 20 minutes in a moderate oven).
Meanwhile, add the cream and orange juice to the braising stock, reduce it quickly and adjust the seasoning.
When the soufflé is cooked, coat the artichoke bottoms with a drizzle of sauce and serve the rest on the side.
Source:André Guillot, La Vraie Cuisine Légère.
