CookEat Recipe
Cream of Chicken
A smooth chicken and rice soup finished with cream, lemon and butter, with croutons served alongside.
Method
Steps
Step 1
Cut four bread slices into very small even dice.
Step 2
Fry gently in one tablespoon clarified butter, stirring until uniformly golden, then drain well.
Step 3
Put one very small raw ready-dressed whole fowl in a saucepan with 3785 mL water.
Step 4
Add two onions each studded with one clove, one leek, two celery branches, one parsley branch, one chervil branch, 28 g salt pork and one and a half teaspoons salt.
Step 5
Cover and simmer for about two and a half hours, until the whole bird reaches 82 °C.
Step 6
Lift out the bird and cool promptly in clean cold water. Remove all skin and bones and pick off the meat.
Step 7
Pound the meat with one handful cooked rice into a smooth paste.
Step 8
Heat 28 g butter with 57 g flour, stirring for one minute.
Step 9
Skim the fat from the chicken broth and strain the broth into the roux pan. Stir briskly until boiling.
Step 10
Gradually add the chicken-and-rice purée, stirring sharply.
Step 11
Add one saltspoon each cayenne and nutmeg and simmer for thirty minutes, stirring frequently.
Step 12
Pass through a sieve, then cheesecloth into a clean saucepan.
Step 13
Bring to a boil and add 118 mL cream, the juice of a quarter lemon and 14 g butter.
Step 14
Heat gently for five minutes, stirring lightly. Serve with the croutons on a separate plate.
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