Poached Chicken with Watercress Butter Cream Sauce (Girardet Style)

Steps

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1. 1
   Pluck the watercress leaves off the stems, wash them once or twice in cold water, then drain and pat dry.
   ▶ ≈1:06
2. 2
   Process the raw watercress leaves in a small food processor attachment, stopping several times to push down the leaves, until it becomes a wet paste (it won't fully liquefy).
   ▶ ≈1:37
3. 3
   Add the softened butter to the watercress paste in three additions, mixing until emulsified into a vibrant green compound butter.
   ▶ ≈2:57
4. 4
   Place the butter towards one edge of plastic wrap, roll it into a log shape, and refrigerate (or freeze for speed) until firm.
   ▶ ≈3:55
5. 5
   Prepare the trussed chicken and aromatic garnish (onion, leek), and wash/peel the root vegetables (carrots, celeriac, potatoes, turnips, leeks) separately for individual boiling.
   ▶ ≈4:57
6. 6
   Bring the chicken stock to a boil, add the aromatic vegetables and salt, then lower the whole chicken into the boiling stock (having removed some stock first to prevent overflow) — this is the French 'concentration method', starting in hot rather than cold liquid to seal in flavor.
   ▶ ≈5:22
7. 7
   Lower the heat to a simmer, add carrots and more leek, cover any exposed chicken with a piece of leek to prevent drying, top up with stock, partially cover the pot, and simmer for about 40 minutes.
   ▶ ≈6:28
8. 8
   Once done, remove the chicken and discard the aromatic garnish (onion, large leek piece), then transfer the cooked carrots and leeks to a separate pan with a little broth to keep warm.
   ▶ ≈7:25
9. 9
   Scoop out about 300-350 ml of the chicken bouillon for the sauce, then leave the chicken in the pot with the lid on to stay warm until serving.
   ▶ ≈8:10
10. 10
    Strain the reserved bouillon through a fine sieve (or muslin cloth), then reduce it over high heat to about a third of its volume (roughly 100-120 ml) for a concentrated chicken flavor.
    ▶ ≈8:50
11. 11
    Add the cream and continue reducing over high heat until it's cut by about half, reaching a semi-syrupy consistency.
    ▶ ≈9:40
12. 12
    Over medium-high heat, whisk in the watercress compound butter gradually (similar to making a beurre blanc), until the sauce is glossy, thickened, and coats the back of a spoon.
    ▶ ≈9:56
13. 13
    Carve the chicken (removing the skin for a nicer presentation if desired), plate with the boiled vegetables, and spoon over the watercress cream sauce to serve.
    ▶ ≈11:18