Duo of chicken supreme from Ferme des Voltigeurs, L'Exotique ice cider mousseline

Preparation

1. Preheat oven to 205°C (400°F).
2. Untie the thighs and breasts, keeping the breasts together with the skin and wings, and remove the fillets from the breasts. Open breasts and flatten. Set aside to chill.
3. Bone the thighs. Set aside 200 g of the meat from the thighs and fillets to make the mousseline. Reserve the bones. Process the meat in a food processor, adding 12% by weight (approx. 25 g) egg white to the meat beforehand. Blend until smooth. Refrigerate for 1 hour.
4. After this time, fold the cream into the purée. Do not over-stir. Season to taste with salt and pepper. Keep refrigerated.
5. Boil the chicken stock.
6. Grease a deep baking sheet with duck fat. Using a pastry bag, shape the muslin into a 2.5-cm (1-inch) diameter boudin, reserving approximately 60 ml of muslin. Place boudin on baking sheet and cover with boiling chicken stock. Poach the boudin in the oven until it reaches a core temperature of 72°C (162°F). Reserve cooking juices.
7. Steam spinach, pat dry and roll up cooked boudin with spinach. Refrigerate. Season chicken breasts with salt and pepper and spread remaining mousseline over both breasts. Place the boudin in the center of the breasts, tie loosely and sear in the oven for 10 minutes. Lower the oven to 100°C (200°F) and bake until a core temperature of 70°C (155°F) is reached.
8. Pinch the bones and mirepoix in the oven at high temperature. Add reserved cooking juices. Simmer over low heat for one hour, strain and reserve this stock.
9. To prepare the sauce, sweat the shallots in the butter and ape the mixture. Deglaze with the cider and add the stock. Bring to the boil and simmer for 15 minutes. Strain through a sieve. Slice the meat and pour over the sauce. Serve with green beans, butternut squash purée and spaghetti squash.