Stuffed Chicken Breasts With Vegetable Sauce
|Chickens||7 Pound (2 whole, 3 1/2 pound each)|
|Stock||2 Cup (32 tbs) (adjust quantity as needed)|
|Carrot||1 , cut into chunks|
|Onion||1 Medium, quartered|
|Celery stalk with leaves||1|
|Leek||1 Medium, including 2 inches of green, quartered|
|Tomato||1 , peeled|
|Thyme sprig||1 Small|
|Creme fraiche||34 Tablespoon (2 cups plus 2 tablespoons)|
|Carrot||1 , cut into fine julienne slices|
|Leek||1 , trimmed and cut into fine julienne slices|
|Celery stalk||1 , cut into fine julienne slices|
|Morels/4 large mushrooms, sliced horizontally into sixths||8 , sauteed in 2 tablespoons 1/4 stick butter (fresh)|
|Butter||2 Tablespoon (1/4 stick)|
|Snow peas||2 , blanched and cut into fourths|
|Freshly ground pepper||To Taste|
|Julienned celery||1⁄2 Cup (8 tbs)|
|Julienned leeks||1⁄2 Cup (8 tbs)|
|Julienned carrot||1⁄2 Cup (8 tbs)|
|Chopped fresh chives||2 Teaspoon|
Slit chickens along breastbone and peel off skin.
Remove wishbone and cut off 1/2 breast for each serving.
Cut off legs (reserve for another use).
Remove wings, crack and chop.
Trim off excess fat.
Crack carcasses with heavy knife.
For stock: Combine carcasses, wings, carrot, onion, celery, leek, tomato, tarragon and thyme in large saucepan and cover with water.
Cover saucepan, place over medium heat and boil gently for 30 to 60 minutes.
For sauce: Strain 3 cups stock into large saucepan, reserving remainder.
Place over medium-high heat and bring to boil.
Reduce heat and simmer until stock is reduced to 1 1/2 cups.
Add Creme Fraiche and continue cooking until mixture is reduced to 1 1/2 cups.