{"id":6940,"date":"2017-12-21T11:00:11","date_gmt":"2017-12-21T10:00:11","guid":{"rendered":"https:\/\/www.fourniresto.com\/blog\/?p=6940"},"modified":"2022-03-14T10:46:38","modified_gmt":"2022-03-14T09:46:38","slug":"recette-le-chapon-poche-a-la-creme-de-foie-gras","status":"publish","type":"post","link":"https:\/\/www.fourniresto.com\/blog\/recette-le-chapon-poche-a-la-creme-de-foie-gras\/","title":{"rendered":"Recette : le chapon poch\u00e9 \u00e0 la cr\u00e8me de foie gras"},"content":{"rendered":"<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\">Au r\u00e9veillon de No\u00ebl, proposez un plat traditionnel : un chapon avec une sauce onctueuse au foie gras\u2026<\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\">Pour r\u00e9aliser ce chapon poch\u00e9 pour 6 personnes, vous allez avoir besoin de : <\/span><\/p>\n<ul style=\"text-align: justify;\">\n<li class=\"li1\"><span class=\"s1\">1 chapon <\/span><\/li>\n<li class=\"li1\"><span class=\"s1\">2 litres de fond de volaille<\/span><\/li>\n<li class=\"li1\"><span class=\"s1\">10 cl de cr\u00e8me fraiche liquide <\/span><\/li>\n<li class=\"li1\"><span class=\"s1\">100 grammes de foie gras <\/span><\/li>\n<li class=\"li1\"><span class=\"s1\">1 truffe de 40 g <\/span><\/li>\n<li class=\"li1\"><span class=\"s1\">sel <\/span><\/li>\n<li class=\"li1\"><span class=\"s1\">Poivre<\/span><\/li>\n<\/ul>\n<h3 class=\"p1\" style=\"text-align: center;\"><span class=\"s1\">A vos fourneaux ! <\/span><\/h3>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\"><strong><a href=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/marmite_318-85191.jpg\" rel=\"attachment wp-att-6942\"><img loading=\"lazy\" class=\"wp-image-6942 alignleft\" src=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/marmite_318-85191.jpg\" alt=\"marmite_318-85191\" width=\"50\" height=\"50\"><\/a>1 &#8211;<\/strong> Placez le <strong>chapon<\/strong> dans une<a href=\"https:\/\/www.fourniresto.com\/331-casserole-professionnelle\" target=\"_blank\" rel=\"noopener\"> marmite professionnelle<\/a> et recouvrez-le avec du fond de volaille. Si besoin, n\u2019h\u00e9sitez pas \u00e0 rajouter de l\u2019<strong>eau<\/strong>. Salez et poivrez. <\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\"><strong><a href=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/truffe_318-117139.jpg\" rel=\"attachment wp-att-6943\"><img loading=\"lazy\" class=\"wp-image-6943 alignleft\" src=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/truffe_318-117139.jpg\" alt=\"truffe_318-117139\" width=\"50\" height=\"50\"><\/a>2 &#8211;<\/strong> Lavez la <strong>truffe<\/strong>, pelez-la et ajoutez la peau dans la marmite professionnelle. <\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\"><strong><a href=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/horloge_318-79077.jpg\" rel=\"attachment wp-att-6945\"><img loading=\"lazy\" class=\"wp-image-6945 alignleft\" src=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/horloge_318-79077.jpg\" alt=\"horloge_318-79077\" width=\"50\" height=\"50\"><\/a>3 &#8211;<\/strong> Portez \u00e0 \u00e9bullition \u00e0 feu doux et couvert pendant au moins <strong>2 H 30<\/strong>. <\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\"><strong><a href=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/couteau-de-cuisine-decrit-symbole-ustensile_318-69898.jpg\" rel=\"attachment wp-att-6946\"><img loading=\"lazy\" class=\"wp-image-6946 alignleft\" src=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/couteau-de-cuisine-decrit-symbole-ustensile_318-69898.jpg\" alt=\"couteau-de-cuisine-decrit-symbole-ustensile_318-69898\" width=\"50\" height=\"50\"><\/a>4 &#8211;<\/strong> Pendant ce temps, d\u00e9coupez le <strong>foie gras<\/strong> en tout petit d\u00e9s. Pour \u00e7a, n\u2019h\u00e9sitez pas \u00e0 utiliser un <a href=\"https:\/\/www.fourniresto.com\/834-couteaux-pro\" target=\"_blank\" rel=\"noopener\">couteau professionnel<\/a> pour une d\u00e9coupe parfaite. D\u00e9coupez aussi la truffe en fines lamelles. <\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\"><strong><a href=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/egouttoir_318-115125.jpg\" rel=\"attachment wp-att-6947\"><img loading=\"lazy\" class=\"wp-image-6947 alignleft\" src=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/egouttoir_318-115125.jpg\" alt=\"egouttoir_318-115125\" width=\"50\" height=\"50\"><\/a>5 &#8211;<\/strong> Lorsque le chapon est pr\u00eat, \u00e9gouttez-le et enveloppez-le dans une grande feuille d\u2019aluminium. R\u00e9servez le chapon au chaud. <\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\"><strong><a href=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/cuisine-ouverte-outil-de-casserole_318-61282.jpg\" rel=\"attachment wp-att-6948\"><img loading=\"lazy\" class=\"wp-image-6948 alignleft\" src=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/cuisine-ouverte-outil-de-casserole_318-61282-300x300.jpg\" alt=\"cuisine-ouverte-outil-de-casserole_318-61282\" width=\"50\" height=\"50\" srcset=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/cuisine-ouverte-outil-de-casserole_318-61282-300x300.jpg 300w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/cuisine-ouverte-outil-de-casserole_318-61282-150x150.jpg 150w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/cuisine-ouverte-outil-de-casserole_318-61282-370x370.jpg 370w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/cuisine-ouverte-outil-de-casserole_318-61282-135x135.jpg 135w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/cuisine-ouverte-outil-de-casserole_318-61282.jpg 626w\" sizes=\"(max-width: 50px) 100vw, 50px\" \/><\/a>6 &#8211;<\/strong> Faites r\u00e9duire le <strong>jus de cuisson<\/strong> \u00e0 1\/2 litre \u00e0 petits bouillons et filtrez-le au dessus d\u2019une petite casserole. Laissez reposer pendant 10 minutes et retirez la graisse form\u00e9e \u00e0 la surface. <\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\"><strong><a href=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/poele-a-frire_318-139523-copie-1.jpg\" rel=\"attachment wp-att-6949\"><img loading=\"lazy\" class=\"wp-image-6949 alignleft\" src=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/poele-a-frire_318-139523-copie-1.jpg\" alt=\"poele-a-frire_318-139523 copie\" width=\"50\" height=\"50\"><\/a>7<\/strong> <strong>&#8211;<\/strong> Dans une casserole, versez la<strong> cr\u00e8me fra\u00eeche liquide<\/strong> et laissez bouillir. Ajoutez du<strong> foie gras<\/strong> et m\u00e9langez \u00e0 l\u2019aide d\u2019un fouet \u00e0 main pour correctement faire fondre le foie gras. Quand la sauce commence \u00e0 devenir nappante et l\u00e9g\u00e8rement \u00e9paisse, ajoutez la <strong>truffe<\/strong> et m\u00e9langez. <\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\"><strong><a href=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/dinde_318-114044.jpg\" rel=\"attachment wp-att-6950\"><img loading=\"lazy\" class=\"wp-image-6950 alignleft\" src=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/dinde_318-114044.jpg\" alt=\"dinde_318-114044\" width=\"50\" height=\"50\"><\/a>8 &#8211;<\/strong> D\u00e9coupez le <strong>chapon<\/strong> en plusieurs morceaux et retirez la peau. <\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\"><strong><a href=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/verser-la-soupe_318-85189.jpg\" rel=\"attachment wp-att-6951\"><img loading=\"lazy\" class=\"wp-image-6951 alignleft\" src=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/verser-la-soupe_318-85189.jpg\" alt=\"verser-la-soupe_318-85189\" width=\"50\" height=\"50\"><\/a>9 &#8211;<\/strong> Versez la sauce dans une cocotte, ajoutez du <strong>sel<\/strong> et du <strong>poivre<\/strong> si besoin. <\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\"><strong><a href=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/trace-de-la-ligne-oiseau-main-de-la-viande-de-partie_318-51863.jpg\" rel=\"attachment wp-att-6952\"><img loading=\"lazy\" class=\"wp-image-6952 alignleft\" src=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/trace-de-la-ligne-oiseau-main-de-la-viande-de-partie_318-51863-300x300.jpg\" alt=\"trace-de-la-ligne-oiseau-main-de-la-viande-de-partie_318-51863\" width=\"50\" height=\"50\" srcset=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/trace-de-la-ligne-oiseau-main-de-la-viande-de-partie_318-51863-300x300.jpg 300w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/trace-de-la-ligne-oiseau-main-de-la-viande-de-partie_318-51863-150x150.jpg 150w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/trace-de-la-ligne-oiseau-main-de-la-viande-de-partie_318-51863-370x370.jpg 370w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/trace-de-la-ligne-oiseau-main-de-la-viande-de-partie_318-51863-135x135.jpg 135w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/trace-de-la-ligne-oiseau-main-de-la-viande-de-partie_318-51863.jpg 626w\" sizes=\"(max-width: 50px) 100vw, 50px\" \/><\/a>10 &#8211;<\/strong> Ajoutez les morceaux de chapon dans la sauce et m\u00e9langez afin qu\u2019ils soient correctement enrob\u00e9s. <\/span><\/p>\n<p class=\"p1\" style=\"text-align: left;\"><span class=\"s1\"><strong><a href=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/cocotte_318-69780.jpg\" rel=\"attachment wp-att-6953\"><img loading=\"lazy\" class=\"wp-image-6953 alignleft\" src=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/cocotte_318-69780.jpg\" alt=\"cocotte_318-69780\" width=\"50\" height=\"50\"><\/a>11 &#8211;<\/strong><span class=\"Apple-converted-space\">&nbsp; <\/span>Faites r\u00e9chauffez pendant 10 minutes. <\/span><\/p>\n<h3 class=\"p1\" style=\"text-align: center;\"><span class=\"s1\">Bonne d\u00e9gustation ! <\/span><\/h3>\n","protected":false},"excerpt":{"rendered":"<p>Au r\u00e9veillon de No\u00ebl, proposez un plat traditionnel : un chapon avec une sauce onctueuse au foie gras\u2026 Pour r\u00e9aliser ce chapon poch\u00e9 pour 6 personnes, vous allez avoir besoin&hellip;<\/p>\n","protected":false},"author":4,"featured_media":15794,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","_uag_custom_page_level_css":""},"categories":[919],"tags":[763,354,693,771,97],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette : le chapon poch\u00e9 \u00e0 la cr\u00e8me de foie gras - Le Blog FourniResto<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fourniresto.com\/blog\/recette-le-chapon-poche-a-la-creme-de-foie-gras\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette : le chapon poch\u00e9 \u00e0 la cr\u00e8me de foie gras - Le Blog FourniResto\" \/>\n<meta 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