Poulet en vessie
Truffle stuffed chicken, cooked whole inside of an inflated pigs bladder. Served with a rich Madeira and truffle sauce.
Poulet en vessie (1 bird)
1 Poulet de Bresse
20g Truffle (winter)
100g Foie gras
110ml White wine
220ml Port
110ml Cognac
110ml Truffle juice
1 Soaked pigs bladder
1L Chicken stock (for cooking)
Firstly, If you’re attempting this I’m impressed. What the video to prep your bird and get it into the bladder. Cook in lightly simmering chicken stock for 1.5h approx, continually ladel chicken stock over the bladder.
Sauce suprême (4 portions)
35g Butter
25g Flour
50ml White wine
200ml Brown chicken stock
50ml Double cream
10ml Lemon (juice)
Salt + Pepper
Start but making a roux with the butter and flour, cook out for a few minutes. Add your white wine, followed by the chicken stock. Simmer for a couple of minutes.
Finish with double cream, lemon juice and seasoning.
