International
Poultry with crayfish
serves 4
Preparation time: 1 h
Cooking time : 5 h 30
Rest : 35 min
- 1 yellow poultry
- 1 poultry carcass
- 20 crayfish
- 200 g lobster bisque
- 30 cl chicken stock
- 40 g butter
- 3 onions
- 3 garlic cloves
- 150 g kale
- 100 g Brussels sprouts
- Thyme
- Laurel
- Salt and pepper
- Olive oil
1 - Prepare the poultry jus: peel and chop the garlic and onions. In a large saucepan, brown the poultry carcass in olive oil, taking care to separate all the bones, add 1 onion and 1 garlic clove, then add water to the top. Cook for around 2 hours, until the liquid has reduced by half. Strain and add the chicken stock, then reduce until you obtain a bound juice.
2 - Prepare the crayfish juice: remove the shells from the raw crayfish and keep them cold. Using the shells, make a jus as with poultry, with 1 onion and 1 garlic clove, cover to the top, cook for 2 h and reduce by half. Add the lobster bisque. Reduce by half again.
3 - Cook the bird: place in the oven at 120°C (th. 4) and cook the bird with 1 clove of garlic, 1 onion, thyme and bay leaf for 35 min. Remove from the oven and leave to rest for 35 min.
4 - Mix the chicken juice with the crayfish juice.
5 - Prepare the cabbage: pan-fry the kale and Brussels sprouts, then deglaze with some of the chicken and crayfish jus.
6 - Cut up the poultry and brown on a plancha or in a frying pan, basting with some of the poultry and crayfish jus.
7 - Finish : place the colored pieces of poultry, cabbage and raw crayfish in a casserole dish and drizzle with the rest of the reheated poultry and crayfish jus. Finish cooking in the oven at 160°C (th. 5-6) for 10 min.
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