Recipe: Farmhouse Poultry Wing and Fresh Morels

Name: Aile de volaille fermière et morilles fraîches
Prep time: 25 min
Cook time: 60 min
Total time: 145 min
Yield: 4 portions
Ingredients: de jolies morilles fraîches (celles ci nous arrivant du Jura)une sauce crème onctueuse a souhait ,ma seule variante l'a été pour cette garniture fine que sont les petits plombs petites pâtes que j'aime beaucoup.Aile de volaille fermière et morilles fraîches. Pour 4 personnes :Les cuisses et les blancs ont été désossés, il vous reste donc la carcasse, le foie, le gésier vidé propre et les ailerons.Pour votre bouillon :Dans un grand filtre à thé, installez thym, laurier, quelques grains de poivre noir, 1 oignon clouté de 3 clous de girofle et quelques tranches de gingembre.2 beaux blancs de volaille fermière.200 g de morilles fraîches, bien nettoyées, bases de pieds retirées et pour les plus grosses, ouvertes en deux pour éliminer le sable.30 cl de crème liquide.1 échalote ciselée.50 g de beurre fermier.

By chef patrick ★ ★ ★ ★ ★ 4.1/5 (11 reviews) Meat

Prep 25 min

Cook 60 min

Rest 1h

Total 2h25

Servings 4 serv.

I present to you today a timeless recipe that is also capable of being well-placed on the beautiful menus of our restaurants

Ingredients for 4 servings

beautiful fresh morels (coming to us from the Jura)
a creamy sauce as smooth as desired,
my only variation has been for this fine garnish that are small pellets small pasta that I really like.
Farmhouse Poultry Wing and Fresh Morels. For 4 people:
The thighs and breasts have been boned, so you have left the carcass, the liver, the cleaned gizzard and the winglets.

For your broth:

In a large tea infuser, place thyme, bay leaf, a few black peppercorns, 1 onion studded with 3 cloves and a few slices of ginger.
2 beautiful farmhouse poultry breasts.
200 g of fresh morels, well cleaned, foot bases removed and for the largest ones, split in half to remove the sand.
30 cl of liquid cream.
1 sliced shallot.
50 g of farmhouse butter.

Step-by-step directions

1- In a large casserole, place your tea ball with the carcass, the winglets and the gizzard. Fill with lightly salted water and let cook gently for 40 minutes, skimming regularly.

2- After 25 minutes, plunge your poultry breasts into it, then place the pellets* in a large colander placed over your broth.

3- After 8 minutes, remove your breasts onto a plate and set aside.

4- For the morels, in a saucepan, sweat them with 20 cl of cream and the sliced shallot. Salt, pepper and let cook gently for 10 minutes. Then add 2 small ladles of strained broth, turn off the heat and cover.

5- In a pan, melt the butter then roast your poultry wings skin side down. Place the liver and heart at their sides, let cook for 4 to 5 minutes then remove to a covered dish to rest.

6- Finishing: finely chop the liver and heart. Drain the pellets and put them in a saucepan with a little broth and the chopped liver. On 4 beautiful hot plates, slice the poultry breasts, coat with creamy morel sauce and arrange a few pellets on the side, which you will sprinkle with a fine julienne of truffle.

The excellent broth obtained, once strained, is poured into ice cube trays heading to the freezer for your future preparations. As for the carcass and winglets, they will be used to prepare excellent rillettes.

*Pellets are tiny round pasta.

Chef Patrick's Comment

And as you cannot make good cuisine without having good suppliers, ours is a great breeder in his field at Ferme de Luteau, poultry there is treated with care (peas wheat etc.) and to quench their thirst minerals based on water supplemented with seaweed sugar.

fermeduluteau.fr

https://fermeduluteau.fr

Morilles Gastronomiques Chef Volaille Mijotée Plat de fête Morilles fraîches Julienne Truffes