Recipe: Chicken with Rice and Supreme Sauce

1 Take a large pot and place your chicken with the giblets and gizzard inside. Cover with cold water, bring to a boil for 2 minutes, then refresh under running water. Drain and transfer to a plate. Squeeze half a lemon over the entire surface to blanch it.

2 Place your chicken and giblets in a large casserole, add your vegetables, carrot, studded onion, celery stalk, some thyme and 2 bay leaves. Cover with 4.25 qt (4 liters) of boiling water, season with coarse salt and add a few crushed peppercorns.

3 Skim constantly. Cook gently for 50 minutes, then turn off the heat and leave it covered in the cooking liquid.

4 Meanwhile, prepare your roux. In a heavy-bottomed saucepan, melt your butter, then add your flour and whisk well. Cook for 5 minutes, then let the saucepan cool off the heat.

5 Your chicken is cooked. Drain it on a plate, then strain your cooking liquid through a fine sieve.

6 While hot, remove the skin, setting it aside, then place your chicken with some broth on top in a small covered casserole to keep it warm.

7 Now we'll prepare the sauce. Put your saucepan with the roux on the heat and add, whisking constantly, 2.1 qt (2 liters) of your boiling broth. When the sauce is very smooth, add the chicken skin cut into thin strips and the heavy cream, then let simmer gently for 20 minutes.

8 Preheat your oven to 375°F (190°C) (gas mark 6).

9 Now let's prepare the rice pilaf. In an oven-safe casserole, melt your 2.1 oz (60 g) of butter, then add your chopped onion and bouquet garni. Cook gently, stirring with a wooden spatula, for 2 to 3 minutes. Add your rice and cook for another minute. Pour in the 1.7 cups (40 cl) of chicken broth, bring to a boil, then cover with parchment paper and a lid. Put it in the oven for 18 minutes.

Remove it from the oven without uncovering it and wait 10 minutes before removing the bouquet garni. Then, using a fork, fluff it with your 1.4 oz (40 g) of butter.

Finishing the dish:

Strain your sauce through a fine sieve and add the butter in small cubes. Add a few drops of lemon juice, adjust the seasoning and keep warm in a bain-marie.

In a long platter, arrange your chicken, 2 thighs, 2 drumsticks, the 2 wings and the 2 breasts, then pour half of your hot sauce over it.

Serve the hot rice, fluffed, in a large shallow dish, and the rest of your sauce in a sauce boat.