Season the 1800g chicken with 10g salt and 2g pepper, then brown it in 50g butter in a large pot.
Add 150g minced shallots to the pot and sweat them gently without color to build the aromatic base.
Deglaze the pot with 30g cognac, then pour in 750g champagne, 250g chicken stock, 1g bay leaf, and 5g thyme.
Sesli anlatım, porsiyon ayarı ve daha fazlası
