Waterzooi of chicken with truffles
- A good-quality 2.3 kg organic chicken, ready to cook
- 2.5 l chicken stock
- 400 ml single cream
- 40 g chilled butter, cut into small pieces
- 20 g parsley, minced
- 20 g chervil sprigs
- 200 ml truffle juice
- 200 g carrots
- 200 g celery
- 200 g leeks, white part only
- 100 g black truffles, sliced or julienned
- Freshly ground black pepper
Wash and julienne the vegetables.
Remove and discard the tail end of the chicken.
Remove the thighs and cut them in half.
Remove the breast.
Blanch all the chicken pieces for 2 minutes.
Drain, rinse under cold water and return to the pan.
Cover with the chicken stock and bring to the boil.
Skim as needed and simmer, partially covered.
Check the breast to see if it is cooked (it must not become too dry).
Remove the breast from the pan, cut in half and set aside.
Continue cooking the thighs until cooked through, then remove and set aside. Pour 2 litres of the cooking liquid into a pan and skim off any fat.
Add the cream and the truffle juice.
Bring to the boil and cook the julienned vegetables for just a few minutes until tender-crisp.
Add the chicken pieces and the butter.
Season with freshly ground black pepper.
Serve very hot in preheated bowls, topped with the sliced or julienned truffles and fresh herbs.
This well-known classic dish continues to hold its place in the upper echelons of gastronomy, especially when perfectly cooked and served with truffes. I recommend serving with a slice of fried foie gras.