Poularde demi-deuil

Slice 30g of truffle into thin rounds and carefully slide them under the skin of the 2000g chicken.

Sweat the chopped 150g carrot, 80g celery, 100g leek, and 50g shallot in a pot with a little butter without browning.

Place the chicken on the vegetables, add 1500g chicken stock, 250g wine, 5g thyme, 1g bay leaf, salt, and pepper.