Poularde Demidoff (Fattened Pullet in Cocotte with Cut Vegetables and Truffles)

Ingredients

• 1 poularde
• butter
• 200 grammes carrots
• 150 grammes turnips
• 10 small onions
• 150 grammes celery
• 100 grammes truffles
• 1 décilitre reduced chicken fonds

Instructions

1. Cut the 200 grammes of carrots and 150 grammes of turnips into fluted crescents with a cutter 2 centimètres and a half in diameter, the 10 small onions into very thin rounds and the 150 grammes of celery into dice; stew all of them in butter beforehand.
2. Pot-roast the poularde.
3. When it is three-quarters cooked, put it in a cocotte with the prepared garnish.
4. Finish cooking the bird together with the garnish.
5. At the last moment add the 100 grammes of truffles cut into crescents and the 1 décilitre of reduced chicken fonds.
6. Serve in the cocotte.