#3 Poached chicken with supreme sauce, Rice "Au Gras" / Poularde pochee sauce supreme, riz au gras

Basic stocks - Part 2
Trussing poultry - Thickeners - Supreme Sauce



Principal ingredients
1 chicken of 1,8-2 kg
500 g. chicken wings or trimmings

Aromatic garnish
2 medium leeks, whole (400 g)
2 medium carrots, whole (240 g)
1 large onion, whole (200 g)
1 celery stalk, whole (100 g)
1 bouquet garni
Salt(?), ~20 peppercorns, clove

Supreme sauce
Chicken veloute
50 g butter
50 g flour
1 liter white chicken stock
100 ml whipping cream

Rice "au gras"
200 g long grain rice
1/2 onion (100 g), finely chopped
400 to 500 ml white chicken stock
Salt

Method
Chicken
Remove fat from the tale, remove wish-bone, cut the wings, boil, add wings. Ecumer, wash in a cold water. Boil ~20 min. Skin off.

Supreme sauce
1. Melt butter, add flour, chicken stock.
2. Heat up cream, add to [1]
3. Cold butter to [2]

Rice "Au Gras"
Melt butter, add chopped onion, blanche a little, add rice, add stock, boil + salt.