Boiled Cockerels With Vegetables

Preparation:

Preparation: Carefully wash the cockerels under running water, dry them and salt them internally and externally. Season the abdominal cavity also with freshly ground pepper and a pinch of ginger and insert a few sprigs of tarragon. Make a cut in the skin on the sides of the abdominal opening and insert the thighs, so that the cockerels stay in shape during cooking. Boil the chicken stock in a saucepan until it is reduced to half the initial quantity. Peel the onion and cut it into quarters; clean the other vegetables and cut them into uniform pieces. Brown all the vegetables in a large saucepan with 20 g of butter over low heat for a few minutes, then pour the reduced stock and the Sherry into the container and put the birds in. Cook over moderate heat in a covered container for 40 minutes, then remove the cockerels from the saucepan, wrap them in foil and keep warm. Sieve the cooking liquid, pressing lightly on the vegetables, collect the resulting mixture in a clean saucepan and let it reduce to a quarter, then add the cream, stirring with a whisk, season with salt and cook over moderate heat for a few minutes. Remove the sauce from the heat and add the rest of the butter, very cold, using a hand blender. Free the cockerels from the aluminum foil, cut them in half and place them on four individual plates. Sprinkle them with a little of the prepared sauce and serve with a side dish of boiled potatoes with herbs.