Equipment
Ingredients
Main
- 680 g capon, cut into eight pieces
- 5 g salt, to taste
- 2 g black pepper, to taste
- 60 g unsalted butter
- 4 leeks, cleaned and cut into 1.25cm pieces
- 4 carrots, sliced
- 4 celery, sliced
- 1 onion, sliced
- 4 parsley, whole sprigs
- 3 g thyme
- 1 g nutmeg
- 3 cloves
- 1075 ml chicken stock
- 4 egg yolks, beaten
- 60 ml heavy cream
- 30 ml lemon juice
- 9 g parsley, chopped
Optional
- 2 garlic, pressed
Garnish
- 2 lemon, thinly sliced
Nutrition (per serving)
Method
Season the capon pieces thoroughly with salt and black pepper.
Melt the butter in a heavy casserole dish over low heat.
Add the leeks, carrots, celery, onion, and parsley sprigs to the dish and season them with salt and pepper.
Place the capon pieces on top of the vegetables. Add the thyme, nutmeg, and cloves, then cook for 10 minutes.
Heat the chicken stock and pour it over the capon until the meat is just covered. Cover the dish and simmer for 1 hour at 85°C (185°F) until the meat is tender and reaches an internal temperature of 74°C (165°F).
Remove the capon from the dish. Discard the skin and bones, then cut the meat into 2.5cm by 5cm (1-inch by 2-inch) strips.
Transfer the chicken strips to an oven-proof platter, moisten with 240ml (1 cup) of the cooking liquid, and keep warm in a low oven at 65°C (150°F).
Strain the remaining cooking broth through a sieve into a bowl, pressing firmly on the vegetables to extract all liquid before discarding them.
Return the strained broth to the casserole dish. In a separate bowl, whisk together the egg yolks, heavy cream, and lemon juice.
Gradually whisk the egg mixture into the broth. Cook over very low heat, stirring constantly, until the soup thickens slightly. Do not allow it to boil.
Return the chicken strips to the casserole. Stir in the chopped parsley and optional garlic.
Serve the stew in warm soup plates, garnished with the lemon slices.
Chef's Notes
- Using a capon provides a richer flavor than standard chicken, but a roasting chicken is a suitable substitute.
- Ensure the vegetables are pressed thoroughly during straining to capture the concentrated flavor of the mirepoix.
Storage
Refrigerator: PT3D — Store in an airtight container.
Freezer: 2 minutes — Cream-based sauce may separate slightly upon thawing.
Reheating: Warm gently over low heat while stirring to prevent the egg-thickened sauce from curdling.
