Recipe: Poultry from Licques

1 In a large pot, bring to a simmer the broth ingredients: your chicken wings, carrot, studded onion, bay leaf, thyme flowers, ginger, and green leek parts. Salt and add 6 peppercorns.

2 Fill the pot three-quarters full with water and bring to a simmer. Skim constantly as it cooks. After half an hour of cooking, add the cleaned and trussed chicken, cover, and continue to skim occasionally. Cook for 50 minutes at a gentle simmer.

3 Wash the white leek parts thoroughly (the green parts are in the broth). Slice them into thick rings approximately 3 cm long.

4 In a casserole, melt 60 g of butter, add the leeks, season with salt and pepper, and add a pinch of nutmeg. Braise gently, covered, for 20 minutes, then set aside.

5 Preheat your oven to 130 °C (gas mark 4).

6 Arrange 6 porcelain molds (like crème brûlée dishes).

7 In a bowl, blend the eggs and 2 dl of heavy cream, season with salt and pepper. Pour a little mixture into the bottom of each mold, then add the braised leeks and finally top with the remaining custard. Cook in the oven in a bain-marie for 40 minutes.

8 Defat your cooking broth, then remove 1 liter and reduce it by half with the double cream. Remove from heat, add the lemon juice, and adjust the seasoning to taste.

9 Carve the chicken. Arrange on beautiful plates by unmolding the leek royale, placing a piece of chicken on top, and coating lightly with sauce. Serve the remaining sauce in a sauceboat. Save any remaining broth for later: strain it, cut the carrot into very small dice, and poach for 1 minute some royan ravioli and the wing meat. It's delicious.