CHICKEN BROTH
Clean the chicken removing any traces of blood, cut in several pieces and place them in a tall pot. Cover with water and bring to a boil. Remove after 3 minutes and discard the water. Wash the chicken pieces and place them in a pot once again covered with water. Add the vegetables (onion, leek, garlic, carrot, celery, and the bouquet garni) cut into large mirepoix.
Bring to a simmer, skim any impurities that come to the surface, season with a tablespoon of salt and cook for 1 hour. Once cooked remove the chicken and pick the meat from the bones and skin. Pass the broth through a fine meshed chinois. Reserve.
PASTA “PEARLS”
Mix the flour and eggs, the salt and freshly grated nutmeg in a kitchen blender using the Pulse mode until you obtain pasta “pearls”. Cook in salted boiling water until the “pearls” rise to the top. Cool the pasta in salted iced water. Dry and season with olive oil. Reserve.
GARNISH
Season the small dice of cédrat Médica, the pasta, small diced shallots with some fleur de sel, paprika and olive oil. Reserve.
TO FINISH
Just before serving, reheat the chicken broth. Mix the egg yolks with the Amalfi lemon juice, season with salt and white pepper from Sarawak. Whisk the egg yolk and lemon mix with the chicken broth. Do not bring to a boil, blend with a hand blender and check the seasoning. Heat the chicken and plate it with the “pearl” pasta and cédrat garnish. Add a few leaves of Moroccan mint and pour the broth.
