Recipe: Chicken with Rice and Supreme Sauce

1/ Take a large pot, place your chicken, offal and gizzard in it, then cover with cold water, bring to a boil for 2 minutes then cool under running water, drain and place on a plate.
Press half your lemon over its entire surface (for whiteness).
2/ Place your chicken and offal in a large pot add your garnish, carrot, studded onion, celery branch, a little thyme and 2 bay leaves then moisten with 4 liters of boiling water then salt with coarse salt and add a few crushed peppercorns.
3/ Skim constantly, gentle cooking 50 minutes turn off then leave in the broth covered.
4/ Meanwhile prepare your roux:
In a thick-bottomed saucepan melt your butter then pour in your flour stir with a whisk, cook this way for 5 minutes then let your saucepan cool off the heat.
5/ Your chicken is cooked, drain it on a plate, then strain your cooking liquid through a fine sieve (fine strainer).
6/ While hot remove the skin (keeping it aside) then place your chicken with a little broth on top in a small covered pot (to keep it warm).
7/ We will now prepare the sauce:
Put your saucepan with the roux on the fire and add stirring with a whisk 2 liters of your boiling broth (cold + boiling), when this sauce is very smooth add the chicken skin cut into small strips and the fresh cream then let cook very gently for 20 minutes.
8/ Then preheat your oven to 190° C (th6).
9/ We will then prepare the pilaf rice:
In an oven-safe pot melt your 60g of butter then add your finely chopped onion and your bouquet garni sweat stirring with a wooden spatula for 2 to 3 minutes, then add your rice and sweat again for 1 minute then pour the 40 cl of broth from your chicken, bring to a boil then cover with parchment paper and a lid