For the chicken bouillon

500g chicken wings
1 leek
1 onion
1 carrot
1 bouquet garni

For the chicken jus

300g chicken wings
1 onion
Peanut oil
10g fresh butter
25g strawberry puree

for the brown chicken stock

8 chicken carcasses
150g chicken wings
1 veal trotter
100g carrots
100g onions
1 leek
1 onion
1 shallot
1 bouquet garni
Peanut oil
20g fresh butter

For the vegetables

1 celeriac
500 ml single cream
Tonka bean
1 vanilla pod
12 new potatoes
500 ml olive oil
12 baby carrots
12 snow peas
6 pieces baby corn
100g butter

For the stuffing under the skin

250g mascarpone
100g roasted Piedmont hazelnuts

6 supremes or a whole chicken

CHICKEN BOUILLON

Cut the chicken wings into three or four pieces depending on size.

Place in a large saucepan and cover with cold water.

Bring to the boil, drain and rinse the wings, cover with cold water, bring to the boil, and skim off the impurities with a slotted spoon. Add the herbs and bouquet garni.

Leave to simmer for at least two hours, topping up the water occasionally.

Strain and set aside.

BROWN CHICKEN STOCK

Crush the carcasses, wings and veal trotter, fry over a high heat in a saucepan with the chopped garnish and peanut oil, then add the fresh butter.

Caramelise the meat, deglaze with three spoonfuls of water, and use a spatula to scrape up the juices.

Add a generous amount of water and leave to simmer for four hours.

Strain through a fine conical strainer and set aside.

chicken jus

Crush the wings, fry over a high heat in a saucepan with the chopped onion and peanut oil, then add the fresh butter.

Caramelise the meat, reduce the heat, skim off a third of the fat and set aside, then deglaze with three spoonfuls of water and use a spatula to scrape up the juices.

Cover with the brown chicken stock and leave to cook for 20 minutes.

Strain through a fine conical strainer and set aside.

Reduce the jus to the desired consistency and add the strawberry puree.

Stuffed chicken supremes

Mix the mascarpone and crushed hazelnuts together, and season with salt and pepper.

Put in a piping bag.

Slowly peel back the skin with your fingers, working as carefully as possible to keep the skin from breaking.

Cut the tip of the piping bag and slide it between the skin and the meat.

Pipe in the stuffing, making sure that it is evenly spread across all the supremes.

In a casserole dish or a frying pan, brown the supremes on the skin side then add the butter and thyme.

Put in the oven at 180° for 10 minutes.

Remove from the oven and leave to rest for 10 minutes.

Cooking the celeriac

Peel the celeriac and cut into approximately 1.5 cm slices of any shape.

Put the roughly chopped trimmings in a saucepan and cover with single cream and a little milk, then season with salt and pepper.

Simmer over a low heat until the celeriac is soft.

Remove from the cooking cream and blend to create a smooth puree.

Add a little of the cooking cream if necessary.

Cook the celeriac slices in the chicken bouillon, drain, then brown in butter with a touch of scraped vanilla pod.

Cooking the mini carrots

Cook the carrots in the chicken bouillon for four minutes, drain, then brown in butter in a frying pan.

Cooking the snow peas

Cook the snow peas in the chicken bouillon for four minutes, drain, then brown in butter in a frying pan.

Cooking the new potatoes

Peel the potatoes and confit in olive oil for 15 minutes.
Just before serving, char with a blowtorch or over a barbecue flame.