Poule au pot with brumale truffle stuffing

Mix 300 g of sausage meat together with the chopped chicken liver and gizzards, 2 slices of sandwich bread that have been soaked in 10 cl of milk, one beaten whole egg, 2 shallots and 2 cloves of minced garlic, salt, 5 peppercorn mix, some nutmeg, coriander and the contents of a 37 g jar of winter truffle, reserving the juice for a later stage. Add one tablespoon of cognac.
Stuff the chicken with this mixture, close properly, and cook as for a stew, i.e. let it simmer first for 1h30 min with the green part of the leaks, one onion and the bouquet garni (tip: add a cube of Knorr chicken stock), and then let simmer for half an hour with the other vegetables (white part of the leak, young carrots, potatoes, or other). Make the sauce, starting with a roux (50 grams of butter and 50 grams of flour) with the sieved chicken stock, and add the reserved winter truffle juice. Season to taste.

att With this meal we enjoyed an Oracle 2008. Fantastic.