Poulet Fermier Recipe
Heritage hen, leg pressé, roasted bone velouté, thyme jus
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Ingredients
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Poultry
Vegetables & Herbs
Liquids
Fats
Seasonings
Method
Preparation of the Hen
- 1
- 2
Adding Aromatics
In the roasting pan, add quartered onion, sliced carrots, and garlic cloves. Scatter fresh thyme over the hen.
- 3
Roasting
Roast the hen in the oven for about 1.5 hours, basting with the pan juices every 30 minutes, until the internal temperature reaches 75°C (165°F).
Preparing the Sauce
- 4
Making the Velouté
In a saucepan, melt butter over medium heat. Add remaining chopped onion and cook until softened. Add white wine and let it reduce by half.
- 5
Adding Stock
Pour in the chicken stock and bring to a simmer. Cook for about 20 minutes until slightly thickened. Strain the sauce into a clean pan.
- 6
Finishing Touch
Adjust seasoning with salt and black pepper. Whisk in a bit of the roasted hen's juices for added flavor.
Serving
- 7
Plating the Dish
Carve the heritage hen and arrange the pieces on a serving plate. Drizzle with the roasted bone velouté and garnish with fresh thyme.
