Houdan stuffed chicken fillet, white sauce from chef Cybèle Idelot

Europe 1 12:27 p.m., February 12, 2022

For 4 people

- Preparation time: 30 mins

- Cooking time: 25 min + 2 hours for the broth

Ingredients

1 Houdan chicken (or other free-range chicken) around 1.8-2 kg

Ask the butcher to prepare the chicken: remove the fillets and debone the thighs, then chop the meat from the thighs.

Keep the carcass for the broth.

Prank call :

- Chicken thigh meat

- 1 slice of bread

- 25 cl of milk

- 1/2 chopped onion

- 1 clove of minced garlic

- 1 tsp chopped thyme

- 1 egg white

- grapeseed oil

- salt

Broth:

- Chicken carcass and bones

- 1 small carrot

- 1 small white onion

- 1 bouquet garni

- Water

Sauce :

- 25 grams of butter

- 25 grams of flour

- 25 cl of fresh liquid cream

- 30 cl of chicken broth

- 1/2 lemon

- 1 egg yolk

Prank call :

- Cut the breadcrumbs into small cubes.

Cover the crumb flush with the milk and leave to soak for ten minutes then drain.

- Heat 2 tablespoons of oil in a pan, sweat the onion and garlic, add the thyme.

Remove to a salad bowl and mix with the bread, the minced thigh flesh and the egg white.

Salt.

Let the mixture cool completely before stuffing the poultry.

- Incise the chicken fillets along the entire length.

Put the stuffing in the center of the fillet and wrap each fillet on itself to form a pretty pudding.

Roll the sausages in two layers of cling film, keep them cool until ready to cook.

- Boil water in a saucepan.

Immerse the ballottines in water, cover the pan and cook over low heat for 25 minutes.

Take the fillets out, remove the plastic wrap and brown them in a hot pan with a drizzle of oil.

Poultry Broth

- Arrange the carcass then cover with cold water.

Place on the heat and skim regularly.

At the first boil, add the vegetables, the bouquet garni and the salt.

Simmer gently for 2 hours, skimming occasionally.

Gently sieve the stock using a ladle.

Let cool.

Sauce

- Melt butter in a pan.

Add the flour, stirring with a whisk and cook for 1 minute over low heat.

Then pour in the chicken broth, stirring until the sauce thickens.

When it is thick, add the cream and the egg yolk while stirring.

Finish by adding lemon juice and salt to your taste.

Dressage

- Cut the stuffed fillets into several pieces and place them on a plate and finish with the sauce.