Difficulty:[usr 4 ]
Cook the nage with the ingredients mentioned for about 20 minutes. Leave to rest for 5 minutes off the heat and filter, cool immediately.
Flambé, gut the hen and split it in half. Stick the cloves into the roots of the onion. Wrap the Sarawak peppercorns in cheesecloth. Cover the hen with cold water and bring to the boil, skim, add the aromatic garnish and the nouet, season. Simmer for about 3 hours, skimming often. Drain the chicken, remove the thighs, shred them and set aside.
Bone the remaining hen, mix it in a cutter with the filtered cooking, add the liquid cream, adjust the seasoning; strain through cheesecloth and chill.
Separate the frog legs from the spine and trim around the calves.
Chop the garlic, confit it over low heat without coloring it with butter.
At the moment, salt and flour the frog legs on a sieve, cook them in clarified butter; at the end of cooking, add fresh butter and brown. Add the confit garlic and the chopped parsley, drain on absorbent paper and give a turn of the pepper mill. Castrate the crayfish. Separate trunk tails and claws. In the boiling nage, cook the tails for 2 minutes and the claws for 5 minutes, drain them and let them cool in the open air. Shell them and keep them cold.
Strip the leaves, wash all the herbs, cook them in highly salted water, cool them in iced water. Drain, mix in a cutter then pass through a sieve.
Heat the chicken broth, add the herb purée with the semi-whipped cream and butter, emulsify using an immersion blender.
Cut the baguettes in half lengthwise and toast them.
Heat the shredded chicken thighs with the chicken juice, adjust the seasoning and add a dash of old wine vinegar then place on a hot baguette. Give a spin of the pepper mill.
Heat the frog legs and crayfish claws in the jus with a knob of butter and glaze them.
Arrange the frog legs, tails and crayfish claws in the center of a plate. Arrange the herbs, add the soup herb broth emulsion. Serve the rest in a soup tureen. Give a turn of pepper from the mill. Decor:your choice.
"5 liters water, 250g white vinegar, 500g onions, 600g carrots, 100g parsley stems, garlic, fresh thyme, bay leaf, black pepper".>
Source:a recipe by Patrick Ogheard. Thuriès Gastronomy Magazine.