Ingredients for 6 persons: 1 poularde* (about 3.3 lbs), 2 small (5-1/2" long) carrots (7.1 ECC), 1 cup celeriac (11.5 ECC), 1 kohlrabi (3.5 ECC), 1 leek (10.9 ECC), 2 onions (9.5 ECC), 1.5 tablespoons butter, 1 cup light whipping cream (7 ECC), 1/3 cup crème fraiche (3.2 ECC), 1/2 cup dry white wine (0.9 ECC), 1 bouquet garni, 1 bay leaf, 1 tablespoon chopped parsley (0.1 ECC), 1/2 teaspoon minced tarragon (0.3 ECC), salt, white pepper from the mill, 1 teaspoon peppercorns.
Preparation: 30 minutes. Cooking: 1 hour.
Preparation: Peel the onions, carrots, celeriac, leek and kohlrabi. Wash them and julienne* them. Remove wings, thighs and breasts of the poularde. Cut the carcass in pieces. Add 1 quart of water, with the bay leaf and 1 onion. Add salt. Add the whole pepper. Boil 30 minutes, openly. The broth should reduce by 3/4. Strain the broth and reserve the carcass for another use. Cut the breasts and the thighs into two. Add pepper. Return the pieces of poultry in the butter, with the bouquet garni and the second chopped onion. Add the broth and the wine. Cook covered for 30 minutes. Add the whipping cream and the crème fraîche* and reduce by half. Add the julienned vegetables and the herbs. Cook for another 3 minutes and serve immediately.
Total ECC: 54; per person: 9 ECC.
* poularde: a young hen spayed for fattening purpose.
* julienne: cut in small matchstick size.
* If you don't have crème fraîche, heavy whipping cream may be substituted.