Cut up your whole chicken. It is important that you keep the skin on the breast pieces. In the video below, you can be inspired by how to do it.

Additionally, carefully cut the skin off the underside of the chicken and flatten it out on a cutting board. 

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For this recipe, you will need breast pieces with skin and the carcass.

To start, the chicken breasts should be salted on the skin side and have a good amount of pepper and a little salt on the meat side. Then add 1 teaspoon of duck fat to each piece before vacuum sealing them.

They should be cooked sous vide/water bath for 1 hour and 15 minutes at 62 degrees Celsius (144 degrees Fahrenheit). 

The meat is unpacked, and the juices are used for the sauce. The meat should be patted dry with a paper towel or tea towel. 

The skin is fried crispy on a medium-hot dry pan for a couple of minutes on the skin side and 20-30 seconds on the meat side. It is then ready to serve.

 

Salt the extra skin on the cutting board and place it on baking paper in the oven with baking paper and a heavy ovenproof dish on top. Give it about 30 minutes at 180 degrees Celsius (356 degrees Fahrenheit) (fan) and carefully remove the skin from the oven/baking paper and it is ready to serve.

Remove the top of the leek and the outer layer, then cut it into 4 bite-sized pieces and cook in the oven for 45-60 minutes at 180 degrees Celsius (356 degrees Fahrenheit) (fan). They will turn black all around and should be taken out and spread with gastrique. Then give them another 15 minutes in the oven, and they are ready to serve.

You can see how to make gastrique in this recipe.

 

Peel the potatoes and cut them in half crosswise, so they are all about the same size. Boil them in water with lemon juice and salt until tender. This takes about 15-25 minutes depending on the type of potato and the season.

Drain the water and they are ready to serve.

 

Find a pot large enough for the chicken carcass. Cut it into smaller pieces and add water, a carrot cut into smaller pieces, and the remnants of the leeks – i.e., the peel and top. Add a few peppercorns and bay leaves and let it simmer for 60 minutes. 

Strain the "soup" and add the carrot pieces back in and blend it. This helps thicken the sauce.

Find a new pot and make a roux-based sauce. Melt 15 grams of butter and add the flour while stirring vigorously. Add the milk and keep whisking while adding the cream, the juice from the vacuum-sealed chicken breasts, and the blended soup. Season with salt, pepper, and potentially lemon juice/gastrique.