Sicilian yellow lemon poultry meat cooked in bread, mashed potatoes, lemony brown poultry juice

Savoury recipe
Lionel Lallement

Lionel Lallement

Chef
Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...
  1. POULTRY MEAT PREPARATION

    Ingredients

    • Frozen fruit purée 100% : Lemon
    • Poultry - +/- 1,600 kg à 1,800 kg
    • Olive oil
    • Thyme - 2

    Choose poultry meat between 1,600 kg and 1,800 kg and have it prepared by your butcher asking him to remove the feet and to tie it up.

    Decorate with 2 branches of Thyme, brush on Sicilian lemon puree and add a little olive oil.

    Let sit in the refrigerator for 24 hours.

     

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  2. BREAD DOUGH

    Ingredients

    • flour T55 - 625 g
    • Water - 300 g
    • baker's yeast - 12 g
    • Salt - 18 g
    • Herbes de Provence - 8 g

    Knead the dough with flour, water, baker’s yeast, Herbes de Provence and olive oil. Mix in the fine salt at the end of kneading to smooth out the dough.

    Make a dough ball of 1 kg, film wrap and leave over night in the refrigerator.

     

  3. PREPARATION OF POULTRY MEAT IN BREAD CRUST AND COOKING

    With a rolling-pin reduce the dough by 4.

    Glaze with an egg all over using a brush.

    Lay the poultry meat on the dough, breast side up and wrap the dough all around the meat.

     

    Turn over the poultry meat, glaze and sprinkle with Fleur de Sel (about 3 g), thyme and sweet pepper corns.

    Slide the poultry meat on a baking tray and cook in convection oven at 170°/175°C for about 1½ hours.

    For your information: roasting thermometer should be at 45°C.

     

    Leave poultry meat to cool down over night in the refrigerator so the bread crust soaks in its own juice.

    Cut horizontally up to ¾, remove the poultry meat and debone it. 

    Put the poultry meat back into the dough, close with its “top” and put to heat in the oven.

     

  4. LEMONY BROWN POULTRY JUICE

    Ingredients

    • Frozen fruit purée 100% : Lemon
    • Brown poultry juice - 200 g
    • Butter - 50 g

    Prepare a brown poultry juice and reduce to half, salt, pepper then add 50 g of brown butter for 200 g of reduced juice.

    Re-boil everything and season juice with yellow lemon puree, giving a pleasant acidity to the sauce

     

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  5. PRESENTATION

    At a buffet or presentation table, present your poultry meat to your guests.

    Remove the top of the bread in each plate, spoon out a generous helping of mashed potatoes and season with yellow lemon puree. Then arrange a piece of meat and bread crust used in cooking the poultry meat.

    Pour over the lemony brown sauce. Serve immediately.

     

    This dish is deliciously reminiscent of childhood days eating roast chicken and mashed potatoes with a slice of bread soaking up the cooking juice. You won’t be able to help loving this recipe – it has all the right ingredients!

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