Poultry with crayfish

Guillaume Sanchez | 1/10/23

serves 4

Preparation time: 1 h

Cooking time : 5 h 30

Rest : 35 min

1 yellow poultry
1 poultry carcass
20 crayfish
200 g lobster bisque
30 cl chicken stock
40 g butter
3 onions
3 garlic cloves
150 g kale
100 g Brussels sprouts
Thyme
Laurel
Salt and pepper
Olive oil

1 - Prepare the poultry jus: peel and chop the garlic and onions. In a large saucepan, brown the poultry carcass in olive oil, taking care to separate all the bones, add 1 onion and 1 garlic clove, then add water to the top. Cook for around 2 hours, until the liquid has reduced by half. Strain and add the chicken stock, then reduce until you obtain a bound juice.

2 - Prepare the crayfish juice: remove the shells from the raw crayfish and keep them cold. Using the shells, make a jus as with poultry, with 1 onion and 1 garlic clove, cover to the top, cook for 2 h and reduce by half. Add the lobster bisque. Reduce by half again.

3 - Cook the bird: place in the oven at 120°C (th. 4) and cook the bird with 1 clove of garlic, 1 onion, thyme and bay leaf for 35 min. Remove from the oven and leave to rest for 35 min.

4 - Mix the chicken juice with the crayfish juice.

5 - Prepare the cabbage: pan-fry the kale and Brussels sprouts, then deglaze with some of the chicken and crayfish jus.

6 - Cut up the poultry and brown on a plancha or in a frying pan, basting with some of the poultry and crayfish jus.

7 - Finish : place the colored pieces of poultry, cabbage and raw crayfish in a casserole dish and drizzle with the rest of the reheated poultry and crayfish jus. Finish cooking in the oven at 160°C (th. 5-6) for 10 min.