Bresse Chicken in Cocotte with Vegetables and Truffle Mousseline, a recipe from Philippe Rochat on t

Ingredients

• - 1 Bresse Chicken, 2 kg/4 1/2 lb.
• - 100 g (3 1/2 oz.) fresh Black Truffle
• - 3 liters (12 cups) chicken stock
• - 12 new carrots
• - 1 large celery root (celeriac)
• - 12 new turnips
• - 8 young leeks
• - 8 new onions
• - 1 bouquet garni (1 sprig of thyme, some parsley stems and a bay leaf)
• - 1 egg yolk
• - 50 ml (3 tbsp.) crème fraîche
• - 100 g (6 tbsp.) clarified melted butter
• - 50 ml (3 tbsp.) truffle juice
• - 50 g (3 tbsp.) butter
• - Salt, pepper and lemon juice