Blanquette De Poulet
|Boneless chicken meat||675 Gram|
|Chicken stock||750 Milliliter|
|Thyme leaves||1 Milliliter|
|Carrots||4 , julienned|
|All purpose flour||30 Milliliter|
|Lemon juice||30 Milliliter|
|Cayenne pepper||1 Pinch|
|Chopped parsley||15 Milliliter|
In a Dutch oven or a large kettle, put the chicken, stock, salt, thyme, and bay leaf; cover and simmer for 45 minutes.
Add the onions and carrots and continue to simmer for an additional 10 minutes.
Remove 2 cups (500 ml) of liquid.
Melt the butter in a small sauce pan, add the flour and cook for 2 minutes over low heat (do not brown it).
Slowly add the 2 cups (500 ml) of liquid stirring until thickened.
Whisk the lemon juice in the egg yolks.
Blend into the sauce.
Reheat but do not boil the sauce as this will curdle the eggs.
Blend the sauce with the chicken.
Stir in the cayenne.
Pour into a serving bowl.
Sprinkle with parsley and serve over noodles or rice.