For 6 person (s)
INGREDIENTS:
• 1 chicken
• its giblets: neck, feet, gizzard (300 to 400 grams if)
• a calf's foot, cut in two by the butcher
• 1 beef bone
• 3 liters of cold water
• 1 bouquet garni
• 1 celery stalk
• 2 leeks (green only)
• 1 onion stuck with 2 cloves
• 3 cloves of garlic lightly crushed
• 2 carrots
• 2 turnips
• 1 lemon
• 2 teaspoons salt
• 10 turns of the pepper mill
The next day:
• 1 liter of defatted broth
• 8 carrots
• 8 turnips
• 8 leeks
• 3 stalks celery
For 6 people:
• 5 eggs
• 3 teaspoons mustard
• 1 bottle of peanut oil
• 2 tablespoons wine vinegar
• 3 tablespoons chopped herbs
• 2 teaspoons salt
• 5 or 6 turns of the pepper mill
PREPARATION
1
1
The day before:
The previous day, season, wrap the chicken in plastic wrap and refrigerate overnight.
2
The next day:
Place the chicken in a pot, giblets, the calf's foot and the bone of beef, cover with cold water.
The broth will reduce and focus, no need to load salt, prefer the seasoning just before the service.
Bring to a boil, and after 5 minutes, pour half a glass of cold water to make up the impurities; foam.
Add the vegetables peeled, washed, cut into 4, bouquet garni, onion studded with garlic.
3
Upon resumption of the boil, cover half, leave kettle over low heat for 2 h00, skimming every 30 minutes.
Remove the chicken, drain, cool.
Wrap it in plastic wrap or aluminum foil, refrigerate.
Strain the broth through a chinois or a fine sieve.
The calf's foot is eaten with a dressing, with onions or shallots.
4
The next day:
Peel, wash and peel the carrots and turnips cut into 4.
Remove the fiber of celery, cut into lengths of 6 to 7 cm.
Peel the leeks, split them to two-thirds, wash them, tie them into a single bundle.
Wear defatted broth to a boil, add the carrots and turnips.
5
After 15 min, plunge the bunch of leeks and celery, continue cooking for another 20 min.
Cut the chicken into pieces - thighs, breasts and fillets.
Drain the vegetables thoroughly.
Serve the chicken cold, warm vegetables with sauce gribiche.
6
Gibriche Sauce:
Cook 4 eggs hard, shells them under cool water, separate yolks from whites.
In a bowl resting on a folded towel to ensure its stability, finely mash the yolks of hard boiled eggs.
Add the yolk of the last raw egg, mix thoroughly, pour the oil slowly to mount the sauce as a gribiche.
Top with mustard, salt, pepper, pickles, capers, chopped herbs, and at the last moment, the white of boiled eggs cut into small dice.
The previous day, season, wrap the chicken in plastic wrap and refrigerate overnight.
2
The next day:
Place the chicken in a pot, giblets, the calf's foot and the bone of beef, cover with cold water.
The broth will reduce and focus, no need to load salt, prefer the seasoning just before the service.
Bring to a boil, and after 5 minutes, pour half a glass of cold water to make up the impurities; foam.
Add the vegetables peeled, washed, cut into 4, bouquet garni, onion studded with garlic.
3
Upon resumption of the boil, cover half, leave kettle over low heat for 2 h00, skimming every 30 minutes.
Remove the chicken, drain, cool.
Wrap it in plastic wrap or aluminum foil, refrigerate.
Strain the broth through a chinois or a fine sieve.
The calf's foot is eaten with a dressing, with onions or shallots.
4
The next day:
Peel, wash and peel the carrots and turnips cut into 4.
Remove the fiber of celery, cut into lengths of 6 to 7 cm.
Peel the leeks, split them to two-thirds, wash them, tie them into a single bundle.
Wear defatted broth to a boil, add the carrots and turnips.
5
After 15 min, plunge the bunch of leeks and celery, continue cooking for another 20 min.
Cut the chicken into pieces - thighs, breasts and fillets.
Drain the vegetables thoroughly.
Serve the chicken cold, warm vegetables with sauce gribiche.
6
Gibriche Sauce:
Cook 4 eggs hard, shells them under cool water, separate yolks from whites.
In a bowl resting on a folded towel to ensure its stability, finely mash the yolks of hard boiled eggs.
Add the yolk of the last raw egg, mix thoroughly, pour the oil slowly to mount the sauce as a gribiche.
Top with mustard, salt, pepper, pickles, capers, chopped herbs, and at the last moment, the white of boiled eggs cut into small dice.
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