Recette Crème De Poulet St-hubert

Recette Crème de Poulet St-Hubert: A Deep Dive into the Iconic Quebec Dish

The creamy, savory delight that is St-Hubert's chicken cream – crème de poulet – is more than just a simple dish; it's a Quebec culinary icon. This article will provide a comprehensive guide to understanding, recreating, and appreciating this beloved recipe. We'll explore its history, delve into the key ingredients and techniques, and offer a detailed recipe to help you achieve that signature St-Hubert taste at home. We'll also address frequently asked questions and provide tips for variations and enhancements.

A Brief History of St-Hubert and its Famous Crème de Poulet

St-Hubert, a Quebec-based restaurant chain, has been serving its famous crème de poulet for decades. Its success stems from a carefully crafted recipe, using high-quality ingredients and consistent preparation methods. While the exact recipe remains a closely guarded secret, the creamy texture, rich chicken flavor, and subtle hint of herbs have cemented its place in Quebec's culinary heritage. The dish reflects a comforting, classic style of cooking, appealing to a broad range of palates. The enduring popularity of the crème de poulet has contributed significantly to St-Hubert's success, making it a beloved institution across Quebec and beyond.

Understanding the Key Ingredients: The Foundation of Flavor

The magic of St-Hubert's crème de poulet lies in the careful selection and combination of its ingredients. While the precise ratios are unknown, we can identify the essential components contributing to the dish's unique character:

• Chicken: The base of the recipe is, of course, chicken. The type of chicken used significantly impacts the final flavor. A combination of dark and white meat is often preferred for a richer, more balanced taste. The chicken should be cooked until tender, allowing the flavors to fully develop.

• Cream: Heavy cream is crucial for achieving the signature creamy texture. The richness of the cream contributes to the overall luxurious mouthfeel, making it a key element in the recipe's success. The type and fat content of the cream can subtly influence the final product.

• Broth/Stock: Chicken broth or stock provides the liquid base and enhances the chicken flavor. Homemade broth, simmered with herbs and vegetables, will undoubtedly elevate the taste. A good quality store-bought broth can also work well.

• Onions and Garlic: These aromatics are foundational for building depth of flavor. Sautéing onions and garlic until softened before adding other ingredients is crucial for releasing their aromatic compounds and building a complex flavor profile.

• Flour/Roux: A roux (a mixture of butter and flour) is likely used as a thickening agent. The roux helps to create the velvety smooth consistency characteristic of the crème de poulet. The ratio of butter to flour will influence the thickness and color of the sauce.

• Seasoning: A blend of herbs and spices is essential for completing the flavor profile. Common suspects might include thyme, parsley, bay leaf, salt, and pepper. The precise blend would certainly be proprietary to St-Hubert, but experimentation with these classic herbs is encouraged.

A Detailed Recipe: Recreating the Magic at Home

While replicating the exact St-Hubert recipe is impossible without their secret formula, this recipe strives to capture the essence of their crème de poulet:

Yields: 6 servings Prep time: 20 minutes Cook time: 1 hour

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs and breasts, cut into 1-inch pieces
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 6 cups chicken broth
• 2 cups heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Chicken: In a large pot or Dutch oven, brown the chicken pieces over medium-high heat. Remove the chicken and set aside.

2. Make the Roux: Melt the butter in the same pot. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms. This is your roux.

3. Sauté Aromatics: Add the chopped onion and minced garlic to the roux. Cook until softened, about 5 minutes, stirring occasionally.

4. Add Broth and Seasoning: Gradually whisk in the chicken broth, ensuring no lumps form. Add the thyme, parsley, and bay leaf. Bring to a simmer.

5. Return Chicken and Simmer: Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is very tender.

6. Blend (Optional): For a smoother cream, carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids.

7. Stir in Cream: Return the soup (or blended soup) to the pot. Stir in the heavy cream. Heat through gently; do not boil.

8. Season and Serve: Season with salt and pepper to taste. Remove the bay leaf. Serve hot, garnished with fresh parsley.

The Science Behind the Creamy Texture

The creamy texture of St-Hubert's crème de poulet is a result of several factors:

• Roux: The roux acts as a thickening agent, creating a smooth, velvety sauce. The ratio of butter to flour determines the thickness. A higher proportion of butter results in a lighter, less thick sauce.

• Cream: The heavy cream contributes significantly to the richness and creaminess. Its high fat content creates a luxurious mouthfeel.

• Blending (Optional): Blending the soup after simmering ensures a completely smooth texture, removing any remaining chicken pieces or vegetable bits.

Frequently Asked Questions (FAQ)

Q: Can I use other types of chicken?

A: Yes, you can use chicken breasts, thighs, or a combination. However, using mostly dark meat (thighs) will result in a richer flavor.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Brown the chicken as instructed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. You might need to adjust the amount of liquid depending on your slow cooker.

Q: Can I make this ahead of time?

A: Yes, this crème de poulet can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 3 days.

Variations and Enhancements

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a spicier version.
• Add vegetables: Incorporate diced carrots, celery, or mushrooms during the sautéing process for added flavor and texture.
• Use different herbs: Experiment with other herbs like rosemary, sage, or oregano.
• Add cheese: Stir in some shredded cheddar cheese or Gruyère cheese at the end for a richer, cheesy flavor.
• Make it a soup: Add more broth to thin the consistency and serve as a hearty soup.

Conclusion: Embracing the Culinary Heritage

This comprehensive guide provides a detailed exploration of St-Hubert's iconic crème de poulet. While the exact restaurant recipe remains a secret, this recipe offers a delicious and satisfying approximation, allowing you to experience the joy of this classic Quebec dish in your own home. Remember, cooking is a journey of discovery; don't hesitate to experiment and adapt the recipe to your own taste preferences. Enjoy the process of recreating this culinary gem and sharing it with your loved ones. Bon appétit!