1/ Carve the poultry and set aside (the breast with its skin, wings – idiots leave them out – legs and the carcass).
2/ Cook in a vacuum pack in an immersion circulator for 60 minutes at 56°C: you will have seasoned the egg whites and added the butter and then vacuum packed them.
3/ Remove all the bones and nerves from the legs and roll them into a ballotine in cling film along with the peeled and thinly sliced peppers. Remove the bones from the wings and keep only one, then present it in the shape of a “gigolette”. Season with salt, pepper and a dash of olive oil.
4/ When ready to serve, remove the meat from their vacuum bags and roast them in foaming butter.
5/ Be careful not to cook the ballotine on the side where the filling is so as not to blacken the peppers. Cook the white meat as much as possible on one side.
6/ For the “gigolette”, after cooking, roll in roasted buckwheat to give them a crispy texture.
7/ Remove the carcass and cut it in half, then grill with butter/sunflower oil/salt and pepper at 220°C for 15/20 minutes. Deglaze with pale ale (For us it will be from: The Tichemont brewery in Sainte Marie aux Chênes) and keep the cooking juices.
8/ Place the cooked carcass with its juices in a large cooking pot. Add water up to half the depth of the pot and add the vegetables cut into large chunks and cook over a medium heat for about 30 minutes.
9/ Strain through a sieve and return to the heat until reduced by ¼.
10/ Add the butter and whisk the sauce vigorously. Adjust the seasoning if necessary.