4kg of free-range chicken, 200g of farm-raised bacon, 100g of spinach, 200g of prunes, 100g of dried apricots, 250g of dates, 100g of currants, 100g of spelled, 500g of onion, 200g of squash (*), 50g of parsley, 2l of beef broth, a bottle of white wine, 200g of country bread crumbs, 30cl of wine vinegar, 100g of honey, 100g of lard, 25cl of olive oil, 2g of saffron, cinnamon, ginger, salt, black pepper, 2 cloves, pumpkin seeds, a bottle of verjuice.

Dress the poultry and reserve the livers. Raise the thighs and the thighs. Prepare the stuffing for the supremes. Brown onions and diced dried fruits in lard. Add the spices then the chopped blanched spinach and the cooked spelled wheat to the broth. Deglaze with wine vinegar and lightly add broth, reduce and combine the stuffing with the country bread crumbs. Cool and set aside. Split the poultry breasts. Stuff with the stuffing then roll in a film lightly greased with olive oil. To book.

Brown the thighs in a sauté pan with olive oil and lard. Add chopped onions, spices and saffron. Deglaze with the verjuice. Reduce then add the broth to the height. Place in the oven at 200°C for 50 minutes.

Cook pumpkin discs in broth and set aside. Separate the meat from the thighs by removing the skin. Brown lightly in lard. Adjust the seasoning and spices. Add the remaining broth. Reduce to demi-glace, combine with the livers and country bread crumbs.

Reduce the juice from the remaining thighs with saffron and honey. To book. Mound the pumpkin millefeuille into a high circle. Between each disc add the thigh rillette and set aside.