Recipe: Poultry from Licques

Name: Poultry from Licques
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 6 servings
Ingredients: 1 beautiful chicken of 4 lb (1.8 kg), lightly rubbed with lemon (for color); For the broth:; 1 carrot; 1 onion studded with 2 cloves; the green parts of 2.2 lb (1 kg) of leeks; a pinch of fresh thyme flowers; a little fresh ginger; 1 bay leaf; 6 peppercorns; A few chicken wings (ask your poultry supplier); For the royale:; 2.2 lb (1 kg) of leeks (keeping only the white parts); 3 eggs; 2 dl of heavy cream; 1 pinch of nutmeg; fine salt; For the sauce:; 2 dl of double cream; 1/2 juice of lemon; salt and freshly ground pepper

By chef patrick Asfaux 5/5 (1 review)

Recipe Poultry from Licques - Chef Patrick Asfaux — Photo: ivan couet aftouch-cuisine

Prep 45 min

Cook 180 min

Total 3h45

Servings 6 serv.

A recipe from Nord-Pas-de-Calais (Hauts-de-France), more precisely from Licques, which, for those in the know, is located at the intersection of Boulonnais, Calaisis, and Audomarois, where you might have the chance to cross paths with this brilliant cook, a northern icon.

Poultry from Licques weighs 1.8 kg minimum, a proper table bird. Allow 50 minutes simmering gently with leek greens and fresh ginger in the broth. The royale (leek custard) cooks in a water bath for 40 minutes at 130°C. Save the leftover broth for evening: strain it, dice the carrot, poach ravioli with the meat from wing tips. Budget-friendly and tasty.

Ingredients for 6 servings

Adjust for

servings

1 beautiful chicken of 4 lb (1.8 kg), lightly rubbed with lemon (for color)

For the broth:

1 carrot
1 onion studded with 2 cloves
the green parts of 2.2 lb (1 kg) of leeks
a pinch of fresh thyme flowers
a little fresh ginger
1 bay leaf
6 peppercorns
A few chicken wings (ask your poultry supplier)

For the royale:

2.2 lb (1 kg) of leeks (keeping only the white parts)
3 eggs
2 dl of heavy cream
1 pinch of nutmeg
fine salt

For the sauce:

2 dl of double cream
1/2 juice of lemon
salt and freshly ground pepper

Step-by-step directions

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 2.1 oz (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 265°F (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 1.1 qt (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.

Chef Patrick's Comment

la volaille de Licques est produite en qualité Label rouge c'est à dire élevée 85 jours minimum au grand air, nourriture 100% végétale. cette volaille de référence dans le nord est d'ailleurs une des seules volailles que prépare Dominique a Buire le sec.

Frequently asked questions

Can I replace heavy cream with single cream in the sauce?

No, heavy cream thickens as it reduces. Single cream will give you a thin sauce. If that's all you have, bind it with an egg yolk or beurre manié (butter + flour, 15g each). That works fine.

Why skim the broth while cooking the poultry?

Skimming removes impurities (albumin, blood) that rise to the surface. Without it, your broth turns cloudy and dull. Skim regularly for the first 15 minutes, then occasionally after. Clear broth means you've done it right.

What moulds should I use for the leek royale?

Individual porcelain crème brûlée ramekins, 10 to 12 cm diameter. Butter them before filling. Porcelain distributes heat evenly in a water bath. Avoid stainless steel, it heats too fast. You'll need 6 of them.