#frenchrecipes #frenchfood #chicken #rice #supreme
The chicken and rice supreme is a classic French recipe that celebrates the taste of chicken. Plenty of homemade chicken stock is used to poach the chicken then cook a pilaf rice and finally make the famous supreme sauce.
However the big challenge here is to get your chicken stock concentrated enough so that the taste really shine throughout the sauce it si based on.
In this video you will see that I actually went with the idea that I could get away with using the slightly reduce chicken stock I made in previous video and use that for this whole recipe.
Escoffier was hinting on his book that you need to have strong and perfectly reduce stock already at hand plus some other things like chicken essence amongst other thing to get the sauce done right.
I have learned the hard way that I should listen to what the Master Escoffier says ! find out more in the video ( during the sauce making process)
Note that to make that recipe properly and finish it in time for serving you need to have at least 2 cups of concentrated chicken stock made from the reduction of 4 cups of the white chicken stock we have made in the previous video)
45 minutes plus 15 minutes resting time.
For the Rice 20 Minutes at 180 celcius
Veloute (Supreme sauce) :
Reduce the veloute on low to medium heat for 10 minutes first then add the mushroom juice the cream and reduce again for 10 minutes. add the chicken essence and reduce again until the chicken flavour become predominant in the sauce ( that can take up to 15 minutes) at the end turn the heat off and add an extra tablespoon of cream plus the quartered mushrooms.
1 chicken of 1.5 kilos or bigger
4 chicken wings ( for extra flavour )
8 cups of white chicken stock to cook the chicken ( but you can use water instead)
1 medium size carrot roughly diced ( 100 grams)
1 onion roughly diced
1 celery rib roughly diced
1 bouquet garni
salt and pepper fo the seasoning
To make the Pilaf rice:
400 grams /2 cups of long grain rice ( I used jasmine rice)
750 ml/ 3 cups of chicken stock
1 medium size onion finely chopped
1 bouquet garni ( I forgot to show it in the video)
*To make the white roux:
30 grams /2 tbsp butter
30 grams /3.5tbsp flour
To make the sauce:
white roux made with the above measurements*
500 ml /2 cups of reduced chicken stock
100 ml / 0.4 cups of cream ( heavy or thick cream)
2 tablespoons of chicken essence (optional)
3 tablespoons of mushroom cooking juices ( essence)
1 tablespoon of butter
For the mushrooms:
Mushrooms have to be white cooked and the juice need to be reduced to make an essence.
TO WHITE COOK THE MUSHROOM FOLOW THESE INSTRUCTIONS
In a saucepan put the following ingredients:
2 handful of quartered button mushroom
1 tablespoon of plain butter
a pinch of salt
a squeeze of lemon juice
enough water to barely cover the mushroom
bring to the boil then then simmer for 10 to 15 minutes.
turn the heat of and leave to infuse for 30 minutes