Creme De Volaille French Cream Of Chicken Soup Recipes

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SUPRêME DE VOLAILLE FERMIèRE à LA CRèME (CHICKEN BREAST IN CREAM)



Suprême de Volaille Fermière à la Crème (Chicken Breast in Cream) image

The author Bill Buford adapted this recipe, which he learned while working with the chef Mathieu Viannay at La Mère Brazier in Lyon, France. (Mr. Buford worked with the chef while researching his book "Dirt.") If you just made a batch of chicken stock, there are few better things to do with it than poaching chicken breasts in it. You get two benefits: white meat that is about as moist and tender as possible, and stock that is stronger than when you started, particularly if you poach the entire bird and save the legs for another night. The goal is to keep the liquid well below boiling; it's a stove-top approximation of the sous vide technique.

Provided by Pete Wells

Categories     dinner, lunch, poultry, main course

Time 2h

Yield 2 servings

Number Of Ingredients 9

1 whole large (4-pound) chicken, trussed, or legs tied with kitchen string
2 quarts (8 cups) chicken stock
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 cup light cream
1/2 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Salt and pepper, to taste
1 tablespoon white port (optional)

Steps:

  • Set the chicken in a large, deep pot. Add the chicken stock, then add enough water to cover the chicken completely. Heat over high until the temperature of the cooking liquid reaches 160 degrees and is hot enough to steam. Cook the chicken until the inner thighs reach a temperature of 145 degrees, 30 to 40 minutes, monitoring the temperature and reducing the heat as needed throughout the cooking process to make sure the liquid stays under a simmer. Remove chicken from liquid and let rest until cool enough to handle, about 15 minutes.
  • While chicken rests, start the sauce: In a medium saucepan, whisk the butter and flour over low heat until the mixture melts into a thick, pale roux, 2 to 3 minutes. Slowly add 3 cups of the hot chicken stock to the roux, whisking constantly over low heat, until roux and the liquid are emulsified. Bring to a simmer and cook, whisking occasionally, until the mixture is reduced to 2 cups, about 15 minutes. (Let the remaining stock cool, then refrigerate or freeze for future use.)
  • Meanwhile, remove the legs (they will not be fully cooked) and set them aside for another use (see Note). Carefully remove the skin from the chicken breasts, then, starting with the pointed end of each breast, separate the breasts from the breastbone, with your thumb if possible (or your knife if necessary), gently moving your thumb down the center bone that separates the two breasts on each side. Using a knife, ensure that you remove the rest of the breast meat (including the filets) from the bone without tearing; remove and discard any membranes from the surface of each breast. (The meat nearest the bone might still be slightly uncooked, but it will cook through in Step 6.)
  • Whisk the cream into the sauce in the saucepan, and continue to cook at a simmer until the sauce is thick enough to coat the back of a spoon and has reduced to about 2 1/2 cups, another 15 to 20 minutes.
  • Whisk in the mustard, then lemon juice. Season to taste with salt and pepper, then add the port, if using.
  • Add the breasts to the sauce to reheat, basting them until fully cooked through, about 5 minutes. Transfer each breast to a warmed plate and slice thickly, if desired. Gently spoon the sauce over the breast to serve.

JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST



Julia Child Supremes De Volaille Aux Champignons (Chicken Breast image

directly from Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)

Provided by endeavour

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts (supremes)
1/2 teaspoon lemon juice
1/4 teaspoon salt
1 pinch white pepper
5 tablespoons butter
1 tablespoon minced shallots or 1 tablespoon green onion
1/4 lb sliced fresh mushrooms
1/8 teaspoon salt
1/4 cup white stock or 1/4 cup brown stock
1/4 cup madeira wine or 1/4 cup dry white vermouth
1 cup whipping cream
salt and pepper
2 tablespoons freshly minced parsley

Steps:

  • Preheat oven to 400 degrees.
  • Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
  • Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
  • Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
  • To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

Nutrition Facts : Calories 499.6, Fat 39.6, SaturatedFat 23.5, Cholesterol 195.2, Sodium 508.4, Carbohydrate 5.2, Fiber 0.4, Sugar 1.8, Protein 27.4

CREME DE VOLAILLE (FRENCH CREAM OF CHICKEN SOUP)



Creme De Volaille (French Cream of Chicken Soup) image

Apparently a somewhat 'lost' recipe according to Food &Wine, posted here from a French blog for safekeeping.

Provided by Raquel Grinnell

Categories     < 60 Mins

Time 1h

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 17

6 cups water
1 tablespoon coarse salt
1 leek, roughly chopped
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
1 lb chicken wings
1 teaspoon dried tarragon
1 bouquet garni (parsley, thyme, bay leaf)
6 black peppercorns
1 clove
2 tablespoons butter
4 tablespoons flour
1 cup heavy cream
1 chicken breast
2 egg yolks
1/2 teaspoon tarragon, dried, for garnish

Steps:

  • In a large pot, bring water, leek, carrot, onion, celery, chicken wings, tarragon, bouquet garni, peppercorns, cloves and bring to a boil.
  • Cover and simmer for 35 minutes.
  • Strain the broth through a fine strainer (chinois). Measure 4 cups of liquid and reserve the rest (It used to cook the chicken breast).
  • In a saucepan, melt butter and add flour and cook gently, stirring, for one minute.
  • Pour in the broth slowly, stirring well until thickened.
  • Stir in 3/4 cup of the cream (keep 1/4 aside) and bring to a boil.
  • Adjust seasoning.
  • Poach the chicken breast 8 minutes in the reserved broth.
  • Drain, then cut into small cubes.
  • Mix the egg yolks with the remaining cream and stir into soup stirring with a whisk. Do not boil.
  • Add the diced chicken, sprinkle with dried tarragon and serve immediately.

Nutrition Facts : Calories 438.9, Fat 34.4, SaturatedFat 16.1, Cholesterol 193.6, Sodium 1308.1, Carbohydrate 10.5, Fiber 1.2, Sugar 2, Protein 21.8

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