Philippe Picard-Labelle's Boiled Chicken

Ingredients

• Chicken

  • 1 chicken, about 3 1/2 lb (1.6 kg)
  • 8 thyme sprigs
  • 4 rosemary sprigs
  • 1/2 lemon
  • 10 black peppercorns
  • 10 small Nantes carrots
  • 10 small fingerling potatoes, peeled
  • 8 small cipollini onions, peeled
  • 5 garlic cloves, peeled
  • 5 small yellow beets, peeled and cut into wedges
  • 1 small turnip, peeled and cut into wedges
  • 1 dried bird’s eye chili pepper
  • 1/2 small green cabbage, cut into wedges
  • 6 oz (170 g) oyster mushrooms
  • 8 cups (2 litres) water

• Herb Oil

  • 2 large shallots, chopped
  • 2 small garlic cloves, chopped
  • 1/4 tasse) de vinaigre de cidre
  • 3/4 cup (35 g) cilantro, coarsely chopped
  • 3/4 cup (35 g) flat-leaf parsley, coarsely chopped
  • 1/3 cup (15 g) tarragon leaves, coarsely chopped
  • 3 anchovy fillets, coarsely chopped
  • 2 tbsp capers, coarsely chopped
  • 1 cup (250 ml) vegetable oil

• Creamy Porcini Sauce (optional)

  • 1 package (14 g) dried porcini mushrooms
  • 2 cups (500 ml) broth from the chicken
  • 2 tbsp butter
  • 3 tbsp unbleached all-purpose flour
  • 1/2 cup (125 ml) crème fraîche