1 In a large pot, add your tea infuser with the carcass, wing tips and gizzard. Cover with lightly salted water and simmer gently for 40 minutes, skimming regularly.
2 After 25 minutes, add your chicken breasts to the pot, then place the pearl pasta in a large strainer set over the broth.
3 After 8 minutes, remove the chicken breasts to a plate and set aside.
4 For the morels, in a saucepan, sweat them with 0.8 cup (20 cl) of cream and the chopped shallot. Season with salt and pepper, then simmer gently for 10 minutes. Add 2 small ladles of strained broth, turn off the heat and cover.
5 In a frying pan, melt the butter then roast your chicken wings skin-side down. Add the liver and heart alongside them, cook for 4 to 5 minutes then transfer to a covered plate to rest.
6 Finishing: finely chop the liver and heart. Drain the pearl pasta and place it in a saucepan with a little broth and the chopped liver. On 4 hot plates, slice the chicken breasts, coat with the morel cream sauce and arrange a few pearls of pasta to the side, garnished with a fine truffle julienne.
The excellent broth obtained, once strained, can be poured into ice cube trays and frozen for your future dishes. As for the carcass and wing tips, they will make excellent rillettes.
*Pearl pasta are tiny round pasta shapes.
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