Recipe: Poultry from Licques

Name: Volaille de Licques
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 6 portions
Ingredients: Volaille pochée "a blanc" et Royale de poireauxRecette du Nord-pas-de-calais(Hauts de France) et plus précisément de Licques qui pour les initiés se trouve au croisement du Boulonnais du Calaisis et de l'Audomarois ou vous pourriez avoir la chance de croiser la route de la si brillante cuisinière, égérie du Nord1 beau poulet de 1,800 kg juste citronné(pour la couleur)Pour le bouillon :1 carotte1 oignon piqué avec 2 clous de giroflele vert de 1 kg de poireauxun peu de fleur de thymun peu de gingembre frais1 feuille de laurier6 grains de poivreDemandez quelques ailerons à votre fournisseur de volaillesPour la royale :1 kg de poireaux (on ne conserve que les blancs)3 oeufs2 dl de crème liquide1 râpure de muscadesel finPour la sauce :2 dl de crème épaisse (double)1/2 jus de citronsel poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 45 min

Cook 180 min

Total 3h45

Servings 6 serv.

Recipe from Nord-pas-de-calais (Hauts de France) and more precisely from Licques which for those in the know is located at the crossroads of Boulonnais, Calaisis and Audomarois where you might have the chance to cross paths with such a brilliant cook, the muse of the North

Ingredients for 6 servings

Poached poultry "in white" and Leek Royale

Recipe from Nord-pas-de-calais (Hauts de France) and more precisely from Licques which for those in the know is located at the crossroads of Boulonnais, Calaisis and Audomarois where you might have the chance to cross paths with such a brilliant cook, the muse of the North
1 beautiful 1,800 kg chicken lightly lemon-juiced (for color)

For the broth:

1 carrot
1 onion studded with 2 cloves
the green parts of 1 kg of leeks
a little thyme flowers
a little fresh ginger
1 bay leaf
6 peppercorns
Ask your poultry supplier for a few wing tips

For the royale:

1 kg of leeks (keep only the whites)
3 eggs
2 dl of liquid cream
1 pinch of nutmeg
fine salt

For the sauce:

2 dl of thick cream (double)
1/2 lemon juice
salt and ground pepper

Step-by-step directions

1- Put the broth ingredients in a large pot to cook, your wing tips tied, the carrot, the clove-studded onion, the bay leaf, a little thyme flowers, the ginger, the leek greens, salt and add 6 peppercorns.

2- Fill your pot 3/4 full with water and begin cooking, skim constantly as you go and after 1/2 hour of cooking add the cleaned and trussed poultry, cover and continue to skim from time to time.
cooking 50 minutes at gentle simmer.

3- Wash the leek whites well (the greens are in the broth). slice them into thick rounds about 3 cm long.

4- In a casserole melt 60 gr of butter, add the leeks, salt, pepper, and add a pinch of nutmeg. sweat covered gently for 20 minutes then set aside.

5- Preheat your oven to 130° (th4)

6- Line up 6 porcelain molds (custard cup style).

7- In a salad bowl blend your eggs and 2 dl of double cream, salt and pepper.
put a little at the bottom of the molds then add the sweated leeks and finally the rest of your mixture.
cooking in the oven, in a water bath for 40 minutes

8- Degrease your cooking broth then remove 1 liter and reduce it by half with the thick cream then afterwards, away from the heat add the lemon juice and adjust the seasoning

Poulet Poulet au four Plat traditionnel