Recipe: Oval Pastry of Auvergne Farmhouse Chicken with Chanterelles

Progression:
Remove the thighs and breasts from the chicken. Reserve the carcass and break it into large pieces.
Peel and wash the carrot, celery, and leek white.
In a pot, add the carcass pieces, vegetables and cover with water; bring to a boil and simmer for 1 hour.
Strain through a chinois, add the cream, reduce again and finish the liaison with zucchini puree.
Adjust seasoning with fine salt and freshly ground pepper. The velouté is ready.
Bone and remove tendons from the chicken thighs.
Then slice them into strips. Do the same with the breasts.
Sear the strips in a non-stick pan with the oil mixture, drain them and plunge into the chicken velouté.
Sort, wash and sweat the chanterelles in hazelnut oil, add the shallots. Drain the mixture, then add to the chicken.
Mix everything well, adjust seasoning and keep warm (preferably in a bain-marie).
Cut 2 ovals of 20 cm by 15 cm from the puff pastry sheet. Stack them, brush with egg and bake in the oven at 200°C for 20 minutes.
Remove from oven and, using a knife, remove the lid. Hollow out slightly and fill with the chicken mixture.
Sprinkle with flat parsley.