This is a must try recipe. Of course, it is just as well to use hen or chicken, but a rooster gives a much fuller flavor and a more compact meat.
Boiling a whole bird and then using the broth for a sauce gives you a dinner that will make your taste buds dance. So simple, but old, honest home cooking at its best.
I've spiced up the dish with accessories that I think go well and complement the rooster's light and lean protein. But, as I usually say: make it your recipe and serve with accessories of your choice.

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Ingredients:
CHICKEN
1 whole rooster, chicken or hen
1.5 liters of water
1 carrot
0.5 leeks
1 yellow onion
1 dl coarsely chopped celeriac
1 tablespoon salt
5 white peppercorns
2 bay leaves
3 parsley stalks
LEMON SAUCE:
2 tablespoons of butter
2 dl white wine
4 dl chicken broth
2 dl whipping cream
1/2 cup creme fraiche
0.5 lemon
salt
white pepper
PEAS PURE:
200 g peas
1 bouillon cube
1/2 cup creme fraiche
1/2 cup roasted pine nuts
Lemon
White pepper
OTHER:
Radishes
Vinegar to pickle in
Decorative leaves and flowers (etc. cress, thyme flowers)
Lemon powder
Method:
COOKED CHICKEN:
Place the chicken or hen in a large pot and cover with cold water. Bring to a boil and drain the water.
In the meantime, chop and peel the other ingredients for the cooking. Add new water to cover and add all ingredients.
Cook on medium heat for about 45 minutes to 1 1/2 hour, depending on size. temperature should be around 75° at the bone.
Strain the broth into another saucepan for the sauce. Reduce to one third.
Allow the chicken to cool before removing the skin and meat. Meanwhile, prepare the side dishes and sauce.
LEMON SAUCE:
Fry the shallots in the butter in a sauce pan until glossy. Add wine and stock, reduce by half.
Add the broth from the chicken stock, a little at a time while stirring.
Add squeezed lemon and cream and creme fraiche.
Taste the lemon sauce with salt and white pepper while you heat it up.
PEAS PURE:
Boil water with a vegetable bouillon cube and salt, add peas and remove the pan from the heat. Strain off. Save some peas for decoration. Place these in ice water until plating time.
Mix peas with roasted pine nuts, creme fraiche. Season with pepper and lemon.
OTHER ACCESSORIES:
Cut the carrot into cubes, fry and salt.
Make your own, or buy ready-made lemon powder.
Cress, thyme flowers.
Thinly slice radishes and pickle in vinegar, sugar and water.
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