Hot Poulard Pot with Mint and Apricots

Separate the breast fillets and the legs of the poulard. Cut the legs at the joint. Chop the carcass and bring to a boil with the chicken giblets and 3 1/2 quarts of cold water. Skim thoroughly and boil down without lid at low temperature for 2 hours.

Peel and halve the onions, fry the cut surfaces in 1/2 tbsp very hot oil until dark brown. Clean greens, coarsely chop. Add to clear soup with onions and salt after 30 minutes, skimming fat and foam from time to time. Drain stock through a fine sieve and boil to 1 1/2 quarts.

Clean celery and fennel and cut into small slices or strips. Roughly dice the apricots. Season the meat with salt and fry in the remaining very hot oil until golden brown, remove from the cooking pot. Stir fat and sugar into the frying fat. Sauté the vegetables and apricots in it, fill up with the stock. Add the meat, whole peppers and star anise and simmer at low temperature for 15-20 min without lid.

Cut the breast meat into small slices. Pluck the mint, chop half of it. Peel the lemon peel with the juliennereisser. Mix breast meat, chopped mint and 2/3 of the lemon peel into the stew and infuse for 5 min. Garnish with mint leaves and remaining lemon zest. Serve with wild rice.

Notes (Ph): Relatively sweet, very aromatic-anise clear soup.

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