Gastronomixs

Clove-steamed chicken

The flavour is ultimately determined by the seasoning you insert under the skin and the liquid over which the chicken is steamed. We provide two examples but the variations are infinite. This variation is based on a classic recipe by Cas Spijkers, but you will also find an Asian variation among the chicken components.

Clove-steamed chicken

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Ingredients

1

 

whole chicken or capon of your choice

Optional

 

fresh black truffle

100

g

butter

2

 

shallots, finely chopped

1

tbsp

flat-leaf parsley, finely chopped

 

 

salt and pepper

1

l

poultry stock

1

 

leek, roughly chopped

1

 

carrot, roughly chopped

1

 

onion, roughly chopped

1

leaf

fresh bay leaves

5

sprigs

fresh thyme

10

 

cloves

Preparation method

  • Prepare the chicken and season with salt and pepper inside and outside.
  • Stir the butter until soft, mix with the shallots and parsley and season to taste with salt and pepper.
  • Insert the butter into the chicken cavity.
  • Use your fingers to gently loosen the skin and, if desired, insert slices of black truffle underneath.
  • Bring the stock to the boil with the carrot, onion, leek, thyme, bay leaf and cloves.
  • Place the chicken on a rack above the stock and leave to steam until cooked. Tightly seal the pan with foil to allow the chicken to become infused with the aromas.
  • Steam the chicken for approx. 30 minutes until cooked.

Serving suggestions

  • As part of a main course, e.g. with various vegetable components and a mushroom sauce.
  • As part of a salad, e.g. with tomato, sweet pepper or aubergine.

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