Poulet Poche sauce supreme, riz pilaff
Whole poached chicken served with a white creamy sauce over rice.
1 whole chicken
1 carrot, roughly cut
1 leek, in two or three big pieces
1 onion, halfed and studded with the 4 cloves (listed below)
1 celery branch, roughly cut
1 bouquet garni
salt and pepper
water to cover
500ml obtained chicken broth
1 bouquet garni
1. Here, (like the duck from earlier this week) the chicken needs to be prepared, which means removing the wish bone, snipping the wing tips, checking for excess feathers, emptying and seasoning the cavity and finally tying it all up. Place into a large pot with the, carrot, celery, leek, studded onion, bouquet garni, and water with a pinch of salt. Leave on a medium-low heat for roughly an hour or until the chicken is cooked through. It should come to a slow boil at some point.
2. Prepare everything you will need for the rice. (This prep is called a Mise En Place). Very finely dice your onion. The pieces of onion should be no bigger then the grains of rice. Measure out your rice, and have the butter ready to go in a pan which can transfer between stove top and oven (No Plastic Handles! Plastic + Oven = Bad News!). Cut a circle of parchment paper as large as the pan and set your oven to 375.
3. Prepare what you will need for the sauce. Make a roux with the butter and flour. The obtained chicken broth is the liquid your chicken is cooking in, so scoop out what you need from there, and pass it through a fine sieve into a clean pot and reduce it.
4. Once the chicken is about 3/4 finished you can begin to cook the rice. Sweat the onions in the butter until they are translucent, without gaining colour. Add the rice and stir in the pan with the onions for a few minutes. This is called Nacrer, and the point is for the rice to absorb the max amount of flavour from the onions. Next, add your water (1 1/2 times the volume of rice), salt and pepper, and your bouquet garni. Cover with the circular paper lid, as well as a real lid and place into your pre heated oven. It will take 17 minutes, then check for doneness.
5. Your chicken should be nearly cooked by the time the rice goes in, so you can complete the sauce now. Add the reduced liquid to your roux. Add your cream to another pot and reduce it slightly. When your chicken is complete, remove and set aside to rest and keep warm. The french technique is to remove the skin from the breast, since that is the nicest part, and add the skin to the sauce for flavour, you can do this or not it's up to you. Add the reduced cream to the sauce, pass through a fine sieve, thicken and reduce. Only season your sauce at the end, as seasoning before reducing with over intensify the flavours.
6. When everything is finished, spoon your rice to a platter, place your chicken on top and coat with the thick yummy sauce!