Fiche recette

Préparation pour 4 personnes.

Saison : toutes

Ingrédients

• 1 chicken (1.5 kg)
• 125 g of bacon
• 1 small onion
• 2 shallots
• 2 carrots
• 1 celery stalk
• ½ veal foot
• ½ bottle of brut champagne

Préparation

1. After trussing and larding a plump chicken, prepare a good Champagne-style stuffing to fill it.
2. Sauté a few pieces of bacon and some finely chopped vegetables in a saucepan.
3. Add the chicken, the celery stalk, and the ½ veal foot.
4. Once everything is nicely browned, pour in the ½ bottle of brut champagne.
5. Start cooking over high heat, then cover and continue on a lower heat.
6. Serve after skimming off the fat.