Vincent Price Chicken Pyramide (Volaille Pyramide)

Name: Vincent Price Chicken Pyramide (Volaille Pyramide)
Prep time: 20 min
Cook time: 2 h 35 min
Total time: 2 h 55 min
Yield: 4 serving(s)
Ingredients: 1 large truffle; 1 small truffle; 1 large roasting chicken; 2 tablespoons butter; 8 leeks, white part only, washed well; 8 young carrots; 2 cups dry white wine; 6 cups chicken stock; 1/2 teaspoon salt; 1/2 teaspoon peppercorn; 1/4 cup butter; 1/2 cup flour; 1 small onion; 3 cloves; 1 small carrot; 1 tablespoon cold butter; 3 egg yolks; 1/2 teaspoon fresh lemon juice; salt & freshly ground black pepper, to taste

Submitted by Julesong

"This elegant recipe is from “A Treasury of Great Recipes” by Vincent Price. He says, “A marvelous trick this, to loosen the skin of poultry and insert seasonings, butter, or in this case, truffles between skin and flesh.” It is from the old Restaurant de la Pyramide in France."

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Ready In:: 2hrs 55mins
Ingredients:: 19
Serves:: 4

ingredients

1 large truffle
1 small truffle
1 large roasting chicken
2 tablespoons butter
8 leeks, white part only, washed well
8 young carrots
2 cups dry white wine
6 cups chicken stock
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon peppercorn
Sauce
¹⁄₄ cup butter
¹⁄₂ cup flour
1 small onion
3 cloves
1 small carrot
1 tablespoon cold butter
3 egg yolks
¹⁄₂ teaspoon fresh lemon juice
salt & freshly ground black pepper, to taste

directions

Thinly slice the large and small truffles.
Loosen the skin at the neck of the chicken and insert your hand all the way down, underneath the skin, as far as the narrow part of the drumstick. You want to carefully separate the skin from the flesh of the chicken.
Insert the truly slices, using slices from the small truffle in the points of the breasts and narrow truffle slices for the legs. Use slices from the large truffle over the breast, thick, and thick parts of the drumsticks. Secure the neck skin beneath the wings tips and truss the chicken.
In a large, lidded Dutch oven (a large Le Creuset pot works well), melt 2 tablespoons butter and add the white part of the leeks and the young carrots. Place the truffled chicken on top of the vegetables, and cook over medium heat, turning the chicken until it is lightly browned on all sides. Place the chicken on its side.
Add the white wine, chicken stock, salt, and peppercorns, and bring to a boil. Cover tightly (this is where the Le Creuset pot works especially well, as the lid is heavy) and braise for 90 minutes, turning the chicken over at 20 minute intervals, and adding more stock if necessary to keep the chicken at least half-covered at all times. After 90 minutes, turn off the heat, keep covered, and keep the chicken hot in the stock.
To make the sauce, in a saucepan melt 1/4 cup butter, then gradually stir in the flour and cook, stirring, for 3-5 minutes, without allowing the mixture to brown.
Gradually stir in 3 cups of the broth from the cooked chicken (make sure not to include any peppercorns), then cook, stirring, until the sauce is smooth and thickened. Stick the cloves in the small onion, then put it and the carrot in the sauce and cook over low heat for 1 hour. Remove the carrot, onion, and cloves.
Stir in, bit by bit, 1 tablespoon cold butter.
In a bowl, beat the egg yolks, then stir in about 3 tablespoons of the hot sauce. Add this tempered mixture gradually to the remaining sauce, stirring briskly, and cook for 2 minutes. Add the lemon juice, stir, adjust to taste, then season to taste with salt and freshly ground black pepper.
Carefully remove the chicken from the remaining broth and place it in the center of a warm serving platter. Surround it with the leeks and carrots, and spoon the sauce over the chicken. Serve and enjoy!
Note: cooking the chicken on its side does seem a bit unusual, but that’s how Mr. Price's original recipe reads. I believe that it’s perhaps to keep the legs from separating from the body during cooking.

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RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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