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Every day, Laurent Mariotte gets into the kitchen and delights viewers in the show Small Balanced Dishes on TF1. His speciality ? Revisiting the emblematic dishes of French gastronomy. He treated us to chicken adobo or pork chops with charcuterie sauce, this time we are interested in his recipe for chicken hunter, which “one of the culinary classics”, as he explains. And to obtain this name, the latter uses a very particular ingredient. “Cognac that I flambe before adding the white wine”, he specifies. Here are the steps to follow.
In this recipe, a chicken stock is necessary. To do this, Laurent Mariotte provided all his tips for preparing it at home. You will need a free-range chicken carcass, a clove of garlic, an onion, a carrot, button mushroom stems, a bouquet garni and 50 cl of bound veal stock.
The instructions :
Peel and finely chop the onion and garlic. Peel and cut the carrot into small cubes. Brown them in a pan with the crushed chicken carcass, then pour in the veal stock and the button mushroom stems. Then add the bouquet garni. Bring to the boil, let reduce for 30 minutes, then remove the carcass and the bouquet garni. Filter your poultry stock using a strainer and you’re done. The preparation is ready to use. Enjoy your food !