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Before starting this Poached Chicken with Sauce Suprême recipe, make sure you have organised all the necessary ingredients.
In a stock pot, immerse the chicken in a large volume of cold water and blanch. Bring to a boil and cook for 2 or 3 minutes.
For the aromatic garnish: Peel and wash the carrots and the onions. Stud one onion with the cloves.
Slice the leeks lengthwise, then wash.
Do not cut the vegetables.
Remove the blanched chicken from the pot...
... and transfer onto a tray. Squeeze the juice of half a lemon over the chicken.
Empty the stock pot. Place the blanched chicken and vegetable garnish at the bottom.
Make the chicken stock with 5 litres of water and 160 grams of chicken stock powder. Combine well and bring to a boil.
Pour the boiling chicken stock over the chicken and vegetables.
Add the coarse salt and bouquet garni.
Bring to a boil and cook for about 2 hours without a lid. Regularly remove the fat on the surface with a skimmer, rinsing the skimmer under running water each time.
Remove the chicken from the pot. Strain well. Remove the twine, then gently remove the skin from the chicken. The skin should come off easily. Keep warm.
Remove the vegetables.
Pass the broth through a chinois.
Skim the surface with a small ladle.
For the sauce suprême: In a saucepan, melt 90 grams of butter to make a blond roux...
... then add the flour, making sure it does not brown.
Combine gently with a whisk.
Add the cold chicken stock to the hot blond roux. Otherwise, add hot chicken stock to the blond roux if it is cold.
Working with different temperatures is essential to avoid lumps. Combine with a whisk.
Bring to a boil, then cook for 15 minutes.
Add the crème fraîche and reduce for 15 minutes, whisking at regular intervals.
Pass the sauce through a fine sieve or chinois, using a rubber spatula.
Season to taste. Return the pan on the stove and bring to a boil.
Add the remaining cold butter (40 grams) in one go. This will give the sauce a creamier consistency. Whisk until homogeneous.
Add the Madeira wine.
The sauce is now ready; set aside.
Arrange a layer of rice pilaf on a serving dish...
... then place the poached chicken on top...
... and pour sauce suprême over the chicken and rice.
Serve immediately. Bon appétit!