Poached Poulard with Pilaf Long Grain Rice and Sauce Suprême

The dish is designed for two people, the ingredients taste each according to the quality of the poultry between 8 and 10 euros.

This “poularde pochée”, poached poularde with pilaf long grain rice and sauce suprême, is a very aromatic dish because of the gentle preparation and the addition of herbs.

Clean and rinse the poultry. Place in a saucepan with enough cold water, bring to a boil briefly and then rinse with cold water. Drain through a sieve and pat dry in a kitchen towel. Cut the lemons in half and rub them on the poularde. Cut the carrots, onions, leeks and celery into coarse pieces.

Place the poultry in a high saucepan, cover with stock, season with salt and bring to the boil. At the boiling point, add the vegetables and reduce the heat to about 80 °C. Skim with a skimmer. The cooking time depends on the size of the poulard or chicken and the quality of the meat and ranges from 20 to half an hour.

For the “Riz Pilaf”, finely chop the onion and sauté in butter in a sauté pan. Mix in the long grain rice and keep on a low flame. In parallel, boil about one and a half times as much water or possibly chicken stock as long grain rice with the bouquet garni, pepper and salt in a saucepan. When the liquid boils, stir it leisurely into the sweated long-grain rice. I recommend you now, before putting the lid on the saucepan, a butter paper

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