Ingredients to make Homemade Poultry Cream:
- 250g chicken breast
- 1 chicken thigh
- 1 large leek
- 2 turnips
- 2 stalks of celery and
- a sprig of parsley
- 2 carrots
- 250ml milk
- 25g rice flour
- 2 egg yolks
- 1 and 1/2 liters of water
- 2 nails and
- tarragon on branch
- 1 knob of butter
- Salt
- White pepper
How to make Homemade Cream of Poultry:
- Wash the chicken under cold running water, removing the skin; put it in a pot with water and a pinch of salt to cook, covering it until it breaks the boil.
- Tie the celery stick with the parsley and add it to the broth, as well as the cloves.
- Wash and peel the leek and cut it in two; peel the turnips and carrot and add them to the pot in medium pieces.
- When it starts to boil, uncover and skim the broth, leaving it to cook for an hour. After this time, remove the chicken breast and drain.
- Cut them into small and regular squares.
- Put a pan with a knob of butter to melt and add the chicken breast and tarragon in branch.
- Sauté 2 minutes and reserve. After 1 hour of cooking, remove and pass through a fine sieve; return to the heat with the rice flour and milk, letting it boil over medium heat until it begins to thicken slightly.
- Now add the braised chicken and rectify the salt and pepper.
- Give a new boil and let stand for at least an hour before serving.
- At that time, mix with the beaten egg yolks and beat with a whisk, gently temper and serve garnished with tarragon leaves.
