Recipe: Waterzoï de poulet

1- The day before:
Ask your poultry supplier for a few necks and wings,
Put them in 3 liters of cold water with a carrot cut roughly, an onion studded with 2 cloves, a bouquet garni surrounded with the green part of the leek.
salt (lightly) and add 3 g of mignonnette of pepper (peppercorns crushed with the bottom of a pot), and cook for 1h30 constantly skimming to remove impurities.

2- You should then have only half of the liquid left, strain it through a chinois (strainer).
Shell the wings you can use them cut into dice to add to a soup for example.

3- The same day:

4- Remove with a vegetable peeler the woody parts of the celery then cut the carrots, turnips, onion and celery into julienne (finely sliced lengthwise, like grated carrots).

5- Melt butter in a small sauté pan sweat your vegetable garnish salt and pepper and let cook gently covered for 15 minutes.

6- In a cast iron pot (like Le Creuset) with butter and oil brown your chicken pieces. salt and pepper and wet with white wine