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Carcasse de Volaille (Chicken Carcasses)
Created by Chef Juliette
Carcasse de volaille turns the meaty frame of a poached chicken into a fierce little supper, Dijon and cayenne blistered under the broiler until every tender scrap has a crisp, bronzed edge.
Carcasse de volaille (chicken carcass) teaches one true thing before you touch a pan: judge a useful piece by what remains on it, not by the grandeur of the cut. A frame from a chicken cooked without coloration still holds tender meat along the back and around the joints, plus skin ready to bronze beneath mustard and cayenne. Cooking well is not cooking fancy.
The original entry assumed a brigade breaking down several gently cooked fowls, so meaty frames appeared as a matter of course, and a salamander stood hot for immediate grilling. This little dish asks for neither a saucier on staff nor the stock that never left the fire. At home, two saved carcasses and the oven's overhead broiler give the honest equivalent, scaled for four people to share. One cook, one stove, one evening.
The brigade's quick trimming was scaffolding: remove loose fat and stray bone fragments so nothing scorches or catches a finger. The thin mustard coat, the cayenne, and the hard grilling are the dish itself, so they stay exactly where the source puts them. Coat evenly and watch the broiler rather than the clock; that is the step that decides whether the crust blisters bronze or burns bitter.
Ingredients
meaty carcasses from chickens poached without coloration
Quantity
2, about 1½ pounds (680 g) total
main breast and leg portions removed, useful skin and meat left attached
Dijon mustard
Quantity
¼ cup (60 ml / 65 g)
cayenne pepper
Quantity
¼ teaspoon (1.25 ml / 0.5 g)
| Ingredient | Quantity |
|---|---|
| meaty carcasses from chickens poached without colorationmain breast and leg portions removed, useful skin and meat left attached | 2, about 1½ pounds (680 g) total |
| Dijon mustard | ¼ cup (60 ml / 65 g) |
| cayenne pepper | ¼ teaspoon (1.25 ml / 0.5 g) |
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