Free-range chicken giblet stew with simmered wild mushrooms and red-clawed crayfish à la Alain Chapel (Abattis de poulet de ferme, crêtes et rognons de coq mijotés aux champignons sauvages et écrevisses "pattes rouges" à la façon d’Alain Chapel) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 306) by Alain Ducasse

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  • Eat Your Books

    See page 1042 for light chicken stock recipe. See page 1044 for calf's foot jelly recipe. See page 1048 for chicken juice (gravy) recipe. See page 1040 for shellfish butter recipe.

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