A+ A A-



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.