MONET'S CHICKEN WITH CRAYFISH BUTTER
Ingredients for 4 -5 servings:
1/2 cup unsalted butter, softened
1/2 pound whole, cooked crayfish
2 cups dry white wine
2 cups water
2 carrots, sliced in half
2 small onions
1 small bouquet garni
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1 fryer chicken, 3 pounds, trussed
1/2 tablespoon cornstarch
To make the crayfish butter, beat the butter with 2 tablespoons hot water until it is a smooth cream. Put the crayfish through a meat grinder, then pass it through a sieve. Stir the puree you have made with the butter.
Make a poaching broth by combining the wine and water in a saucepan just big enough to hold the chicken. Add the vegetables, onions, bouquet garni, salt and pepper and bring to a simmer. Place the chicken in the pot, return the liquid to a simmer, cover the pan loosely, and cook for 1 hour.
Put the crayfish butter in a saucepan. Pour 1/2 cup of the chicken cooking broth into the cornstarch in a bowl. Pour this into the butter over very low heat, stirring constantly until the mixture thickens taking care not to bring the sauce to a boil.
Remove the chicken from the broth and serve with the crayfish butter poured over it. Or carve the chicken on a platter and serve with the sauce poured over it or on the side. Either way, serve it hot!
Adapted from Monet's Table by Claire Joyes.