Poultry, corn, camelina

Chef Bastien Djait proposes a recipe based around poultry, with a poulette sauce, corn purée and pickled corn.

This recipe from Bastien Djait, chef at Maison Brut in Paris9e , is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4

Preparationtime: 1 h 30

Cookingtime: 5 h 30

Marinade: 3 weeks + 12 h

Ingredients for Bastien Djait 's poultry, corn and camelina dish

For the poultry

1 whole bird (free-range chicken, for example )

5 cl olive oil

25 ml (2 tablespoons) camelina oil

1 clove garlic

Thym e

Fine salt and pepper

For thecorn in vinegar

½ ear of corn

15 cl white wine vinegar

25 g sugar

5 g fine salt

For the poultry jus

Poultry wings

2 tbsp. grapeseed oil

Poultry stock

80 g butter

For the chicken sauce

Poultry carcass

1 white onion

1 carrot

1 garlic clove

1 clove

40 cl single cream 35% MG

25 g firm butter

8 g flour

Thym e

For the corn purée

½ ear of corn

15 cl milk

½ bay leaf

Steps for Bastien Djait 's poultry, corn and camelina recipe

Corn in vinegar: De-stem the corn (save the leaves for cooking the supremes) and store the kernels in an airtight glass jar with a mixture of white wine vinegar, sugar and salt. Leave to marinate for 3 weeks.

Poultry: The day before, carefully debone the bird, separating the supremes from the trunk, then the thighs. Keep the carcass to make the white stock for the sauce poulette, and the wings for the jus de volaille. Season the legs with salt and pepper. Marinate in the 2 oils overnight.

- Season the supremes with fine salt and pepper, then roll them in corn husks to cook at a low temperature of 61°C for 1 h.

- Prepare a clarified butter in a sauté pan, add peeled, minced garlic and thyme. Cook the thighs in the butter.

Poultry jus: Heat the oil in a rondeau and brown the wings, cut into thirds. Add the butter so that all the pieces are evenly colored. Separate the fins from the fat, taking care to keep around 20% of the fat for cooking the stock (with the moistening).

- Add poultry stock (bouillon) to three-quarters of the round and simmer for 2 h without boiling. Strain the chicken stock through a sieve and reduce to the desired consistency. Lacquer the thighs with the reduced juices.

Sauce poulette: Place the carcass, carrot cut into mirepoix (large cubes), white onion , clove, garlic and thyme in a high saute pan and add cold water to cover . Cook for 2 hours. Strain through a sieve and reduce over high heat until you obtain an intense chicken broth. Add the cream and reduce for 15 min. Make a beurre manié (kneaded butter mixed with flour using a whisk) and add to the stock to obtain a smooth, creamy sauce. Adjust the seasoning.

Corn purée: Bake corn on the cob at 160°C for 15 min. Remove corn kernels and immerse in warm milk with bay leaf for 15 min. Strain through a sieve, retaining the cooking milk, then blend. Gradually add cooking milk to obtain a smooth , silky texture . Adjust the seasoning and store in an airtight tin in a cool place.

Presentation: Place a spoonful of sauce poulette in the center of the plate. Add the hot chicken, the chicken leg, a quenelle of corn purée and the burnt vinegar corn. Add a few seasonal herbs and flowers and the chicken jus in a sauceboat.