Poularde Demi-Deuil (Poached Chicken with Black Truffle and Cream Sauce)

• 1 medium Whole chicken, trussed if possible
• 25 g Black truffle, firm, aromatic
• 1 large Yellow onion
• 1 large Carrot
• 2 pieces Celery
• 2 pieces Bay leaves
• 1 tsp Black peppercorns
• 2 tsp Fine sea salt
• 2 liters Chicken stock, good quality
• 40 g Unsalted butter
• 30 g Plain flour
• 200 ml Double cream

1. Pat the chicken dry. Using your fingers, carefully loosen the skin over the breast and thighs without tearing it.
2. Slice the black truffle as thinly as you can. Slide the slices under the loosened skin, spacing them evenly so they sit flat against the meat.
3. Peel the onion and cut it into large wedges. Cut the carrot and celery into large pieces.
4. Put the chicken in a stockpot and add the onion, carrot, celery, bay leaves, peppercorns and salt. Pour in the chicken stock, adding a little more hot water if needed so the chicken is just covered.
5. Bring the pot up to a bare simmer over medium heat, skimming any foam from the surface. Reduce the heat so the liquid trembles gently and poach for 60 minutes, turning the chicken once halfway, until the thickest part of the thigh reaches 74°C (165°F) or the juices run clear.
6. Lift the chicken out with tongs and let it rest on a board for 10 minutes. Strain the poaching liquid into a clean saucepan and discard the solids.
7. In a separate saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for 2 minutes until it smells lightly nutty but has not coloured.
8. Whisk in 600 ml of the hot strained poaching liquid a little at a time until smooth. Simmer gently for 8 to 10 minutes until lightly thickened, then stir in the double cream and warm for 2 minutes without boiling; taste and adjust with a little more salt if needed.
9. Carve the chicken and arrange on a warm serving platter, keeping the truffle-studded skin intact where possible. Spoon over a little sauce and serve the rest alongside.

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