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Poulet noir 'en truffe' Périgord style

This dish consists of Poulet Noir and a potato-vegetable casserole.

Ingredients

Poulet Noir
5Mushrooms
1truffle
Onion
1Lemon
3Rosemary
1Sage
Sea salt
Butter
casserole
Pepper
Ghee
fat (from poulet noir)

Sweet potato
Pointed pepper
Celeriac
Zucchini
Eggplant
Red onion
yellow carrot
chioggia beet
roasting tray
purple carrot
truffle potato
Garlic
Aluminum foil

Preparation

  1. Prepare and clean the Poulet Noir for cooking.
  2. Stuff the Poulet Noir with mushrooms, lemon, rosemary, sage, heart, gizzard, liver, salt and pepper to taste, a knob of butter, and the truffle trimmings.
  3. Shave the truffle with a truffle slicer and generously place it between the skin and the meat so it is well distributed.
  4. Heat the ghee.
  5. Finely chop an onion, six garlic cloves, and carrot.
  6. Brown the poulet in a pan, together with the garlic, onion, carrot, and butter.
  7. Finish cooking in an oven at 170°C with a core temperature of 65°C, basting regularly.
  8. Deglaze with Madeira and demi-glace sauce with truffle extract.
  9. Cut the fillet from the carcass.
  10. Serve on a platter together with the vegetable skewer.

  1. Wash the potatoes and vegetables and cut into desired pieces.
  2. Brown the potatoes and, once browned, add the vegetables with 4 sprigs of rosemary and season with salt and pepper.
  3. Cook under aluminum foil at 175°C for 35 minutes.