This summer, RTL welcomes every week a prestigious chef who will reveal his culinary advice around an ingredient. This Thursday, the starred chef Christian Têtedoie, best worker in France since 1996 and member of the association “les bouchons lyonnais”, gives us his recipe for making a soft contised poultry.
Between rented poultry and Bresse chicken, among others, France is spoiled for poultry, underlines the chef who salutes the “remarkable work” of French producers. Thus, the chef offers to cook his poultry contised with lemon verbena leaves. Contiser consists of “slip under the skin, between the skin and the flesh” of herbs or truffles for example. During cooking, it will perfume the flesh.
The chef insists: “poultry, especially the supreme, it is cooked slowly, gently, gently”. Christian Têtedoie therefore advises color the skin well at 80-90 ° C and then go to 60 ° C. In addition, do not hesitate to water well and to be generous in oil and butter “so that the flesh does not dry out”.
Poultry can be served with anything you like, such as a very good mash. But the chef advises instead to go on a wok of vegetables.