Photograph of the finished Poule au blanc

France · Gà luộc xốt trắng Poule au blanc

Poule au blanc

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 1.6 kg
  • Photograph of Carrot Carrot 2
  • Photograph of Leek Leek 400 g
  • Photograph of Celery Celery 240 g
  • Photograph of Unsalted butter Unsalted butter 180 g
  • Photograph of Flour Flour 140 g
  • Photograph of Fresh cream Fresh cream 400 ml
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Lime Lime 2
  • Photograph of Mushrooms Mushrooms 480 g

Method

  1. 1 Boil a whole chicken with carrots, leeks, and celery over low heat for 80 minutes.
  2. 2 Never fry the chicken beforehand; poule au blanc must retain its white color, so it should only be boiled.
  3. 3 Strain 700 ml of the boiling water, then heat the butter with the flour for 2 minutes without letting the flour turn yellow.
  4. 4 Pour the hot broth into the roux little by little and stir for 8 minutes until a smooth velouté sauce is formed.
  5. 5 Sauté the mushrooms in butter for 5 minutes, then add them to the sauce.
  6. 6 Beat the egg yolks with cream and lemon juice, mix in a little hot sauce, then turn off the heat before adding it to the pot; reheating will create a thick sauce.

With an appliance

  • Pressure cooker 1 hr

    Replace step 1: pressure-cook the chicken for 25 minutes, then release the pressure naturally; the velouté sauce must still be made on the stovetop with the lid open.

Start cooking