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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. olive oil
- 1 1/2 cups chopped carrots
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped onion
- 2 garlic cloves (chopped)
- 2 thyme sprigs (large fresh)
- 2 bay leaves
- 1 tsp. whole black peppercorns
- 16 cups water (divided)
- 1/2 cup coarse kosher salt
- 1/4 cup sugar
- 4 cups ice cubes
- 5 1/2 lb. whole chicken (preferably organic, rinsed, patted dry)
- 1/3 cup milk
- 4 garlic cloves (peeled)
- 1/3 cup water
- 3 Tbsp. cornstarch
- 3 Tbsp. olive oil (divided)
- 1 1/4 lb. chanterelles (or other wild mushrooms, coarsely chopped)
- 3 cups carrots (cubes peeled)
- 3 cups leeks (pieces, about 3; white and pale green parts only)
- 3 cups potatoes (cubes peeled white-skinned)
- 2 Tbsp. chopped fresh thyme
- 3 1/2 cups low salt chicken broth (or more)
- 10 oz. frozen peas (thawed)
- 1 cup heavy whipping cream
- 4 tsp. fresh lemon juice
- 3/4 tsp. hot pepper sauce
- 1/2 tsp. white truffle oil (optional)
- puff pastry (Chicken-Fat)
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