Poultry velute: 1 Idyllic Body 2 Idyllic Thighs 2 Idyllic Wings 1 kg white onion cut into feathers 1 small bunch of thyme 1 head of garlic cut crosswise 50 g butter 30 g rapeseed oil 100 ml dry red wine 20 g sweet cream 30% salt and pepper to taste The rest of the ingredients needed to prepare the dish: 1 kg mushroom dumplings 200 g green broccoli (bimi) 1 green or yellow zucchini salt and pepper to taste 1 small bunch mustard
1. Set the velute: cut the body, chicken legs and wings into smaller pieces with a cleaver or sharp knife. 2. Heat the oil in a wide pot and fry all the chopped pieces in batches until very golden. After frying, transfer to a sieve, pour out the oil, add butter, garlic, onion, caramelize thoroughly until the onion is brown. 3. Add the fried pieces of meat, mix, pour in red wine, evaporate, 4. Pour cold water over everything - 2 cm above the protruding meat and onion. Bring to a boil quickly, constantly skimming off the fat that forms on the surface. After boiling, reduce heat to minimum and cook for about 6 hours. 5. After this time, strain through a thick sieve, season with salt and pepper, add cream or butter. 6. Use a courgette corer to cut small balls, divide the broccoli and blanch everything in salted water for about 2 minutes. 7. Boil the pierogi in salted water and place hot on the creamy velute. 8. Serve with blanched vegetables and mustard leaves, sprinkle with a pinch of salt and freshly ground pepper to taste.
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