LazyG
21-08-09, 20:44
This is what I cooked this eve - one of the best things i have cooked in ages!
blanquette de pintade/poulet.
Take your bird - a good chicken or a guinea fowl, raw, and remove the legs and breasts. Cut the carcass into parts and put into a large saucepan with carrot, celery, an onion, bay leaf and leek tops. Add 2-3l water and simmer lightly for 40 mins to point of stock.
In a large saute pan lightly sweat a leek, an onion, two celery stalks and a finely chopped carrot. Add the poultry breast in small cubes, and cook without colouring for around 5 mins.
Add around 1.5L stock, thyme, tarragon and a bay leaf. Simmer lightly for 30-40 minutes then turn off.
In a saucepan melt a large nob of butter over a low heat then add 2 spoons flour and stir. Cook for about 2 mins without colouring, then add the stock from the saute pan ladle by ladle, stirring all the time. When all the stock is added and neatly blended add about 150ml stock or creme fraiche. Stir to combine then pour back over the vegetable and poultry mix. Reheat over a low flame and serve with plain white rice.
Seriously, give it a go. It is a fairly serious dish but a good challenge. If you need help let your friendly neighbourhood cooking freak help you.
blanquette de pintade/poulet.
Take your bird - a good chicken or a guinea fowl, raw, and remove the legs and breasts. Cut the carcass into parts and put into a large saucepan with carrot, celery, an onion, bay leaf and leek tops. Add 2-3l water and simmer lightly for 40 mins to point of stock.
In a large saute pan lightly sweat a leek, an onion, two celery stalks and a finely chopped carrot. Add the poultry breast in small cubes, and cook without colouring for around 5 mins.
Add around 1.5L stock, thyme, tarragon and a bay leaf. Simmer lightly for 30-40 minutes then turn off.
In a saucepan melt a large nob of butter over a low heat then add 2 spoons flour and stir. Cook for about 2 mins without colouring, then add the stock from the saute pan ladle by ladle, stirring all the time. When all the stock is added and neatly blended add about 150ml stock or creme fraiche. Stir to combine then pour back over the vegetable and poultry mix. Reheat over a low flame and serve with plain white rice.
Seriously, give it a go. It is a fairly serious dish but a good challenge. If you need help let your friendly neighbourhood cooking freak help you.