INGREDIENTS
4 qt
chicken stock
3 sprigs
thyme
2 media
yellow onions
2 ribs
celery
1 medium
carrot
3 lbs
whole chicken
1
bay leaf
1/2 cup
flour
1 cup
crème fraîche
2 tbsps
truffle oil
2 tbsps
lemon juice
1 serving
kosher salt
2 cups
pearl onions
2 cups
baby carrots
2 cups
peas
2 sheets
puff pastry
2
eggs
1/4 cup
truffles