Boeuf Wellington
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Stuffed poultry and its winter filling
The chef, Benoist Gérard has concocted his delicious recipe for Stuffed Poultry and its winter garnish.
Recipe for 8 people.
Stuffed poultry and its winter filling
Ingrédients
- 1 nice free-range chicken
- 50 g butter
- 2 carrots
- 2 onions
- 1/2 head of garlic
- 2 stalks of celery
- 1 litre of poultry broth
- Elements of the stuffing :
- 20 g stale bread
- 30 cl of milk
- 50 g chicken livers
- 1 shallot
- 200 g duck fillet
- 200 g sausages
- 60 g bacon fat
- 80 g raw foie gras
- Chopped parsley
- Celery purée with pears :
- 1 ball of celery of about 700 g
- 50 g butter
- 4 pears
- 1/2 lemon
- 2 cl UHT cream
- Potato cork: 8 potatoes and 50 g butter
- Braised endive :
- 8 small endives
- 50 g butter
- Carrots with honey :
- 8 carottes fanes
- 1 tablespoon of honey
- 20 g butter
- Other : salt, ground pepper, olive oil, thyme, laurel, cognac, butter.
Présentation
- 1The Chicken : Start with the stuffing. Soak the bread in the milk. Sauté the chicken livers in butter with the chopped shallot. Flambé with cognac and set aside. Chop the duck fillets, sausages and chicken livers. Add the bread, the bacon fat cut into small cubes and the chopped parsley. Add salt, pepper and mix. Put this stuffing in the chicken with the foie gras. Tie it up, season it and coat it with the butter in ointment. Cut the onions and carrots into large cubes. Chop the celery. Arrange the aromatic garnish in a dish with half a head of garlic. Place the stuffed chicken on top. Put the chicken in the oven and cook it at 180 C°, basting it often with the chicken stock, check that it is cooked and keep it warm. Strain the chicken broth and the filling through a sieve. Keep the juice warm. Translated with www.DeepL.com/Translator (free version)
- 2The filling : Steam cook the endives then roast them in a frying pan with the butter and a little oil. Put the carrots in a frying pan, add the butter and honey. Moisten halfway up with water. Cover and cook with the lid on, "rolling" the carrots from time to time in the reducing juice. Peel the celeriac and pears. Lemon them and cut them into large cubes. Put them together in a frying pan. Add the butter and moisten halfway with water. Season with salt and pepper. Cook, covered, until almost no juice remains. Then pour in the cream and cook for a few more minutes uncovered. Mix and keep warm. Peel the potatoes and, using a knife, "cut" them into the shape of a cylinder. Put them in a frying pan with the butter, thyme and a bay leaf. Moisten 3/4 with water, cover and cook until there is no more liquid. Turn off and leave to rest for 10 minutes, without removing the lid, before taking out the potatoes. Translated with www.DeepL.com/Translator (free version)
- 3Service: Present the chicken on a board and cut it up in front of your guests. Serve garnish and juice on the side.
- 4The Chef's Tip : Start cooking your chicken in the cold oven. When the oven is at 180C° roast it for 45min. Then add the hot chicken stock, lower the oven to 160C°, and continue cooking for another hour, basting the chicken often. Leave it to rest for about 20 minutes covered with a sheet of aluminium foil before carving it up. Thus cooked your poultry will keep all its softness and its stuffing will be gorged with its tasty juice.
To accompany this dish, your wine merchant offers you the Domaine Frédéric Mabileau "Les coutures" AOP Saint-Nicolas-De-Bourgeuil 2016.
