Difficulty: 4/5
Nage (Broth):
Cook the nage using the listed ingredients plus 5 liters water, 250 g white vinegar, 500 g onions, 600 g carrots, 100 g parsley stems, garlic, fresh thyme, bay leaf, and black pepper for about 20 minutes. Let rest off the heat for 5 minutes, then strain and cool immediately.
Velouté:
Flambé, gut, and split the chicken in half. Stud the cloves into the onion base. Wrap Sarawak peppercorns in cheesecloth. Cover chicken with cold water, bring to a boil, skim, add aromatic garnish and pepper sachet, season. Simmer for 3 hours, skimming frequently. Drain chicken, reserve thighs by shredding, and set aside.
Bone remaining chicken, blend in a cutter with strained cooking liquid and liquid cream. Adjust seasoning, strain through cheesecloth, and chill.
Frog Legs and Crayfish Prep:
Separate frog legs from spine and trim calves. Chop garlic and confit slowly in butter without browning. Salt and flour frog legs, cook in clarified butter. Finish with fresh butter, browned, add confit garlic and chopped parsley. Drain on paper and season with pepper.
Castrate crayfish, separate tails and claws. Poach tails 2 minutes and claws 5 minutes in boiling nage. Cool, shell, and refrigerate.
Herb Purée:
Strip and wash herb leaves (watercress, sorrel, parsley, celery leaves, green leek, spinach, chives). Blanch in heavily salted boiling water, shock in ice water. Drain, blend, and pass through a sieve.
Finish:
Heat chicken velouté, incorporate herb purée, semi-whipped cream, and butter. Emulsify with immersion blender.
Halve and toast baguettes. Warm shredded chicken thighs with poultry jus, season with vinegar and pepper; pile on hot baguette.
Glaze frog legs and crayfish in jus with butter.
Presentation:
Arrange frog legs, crayfish tails, and claws in plate center. Add herb emulsion and garnishes. Serve remaining broth from tureen. Finish with fresh pepper. Decorate as desired.
Source: Recipe by Patrick Ogheard, featured in Thuriès Gastronomy Magazine.
