Poultry stock with garlic
Salt, oil and pepper
Salt and pepper wings, dip in flour and fry until toasted.
Cover a few cloves of garlic with cream, add salt and pepper, boil, strain and allow to cool for 24 hours before preparing cream.
Follow the same process as above.
Blend poultry stock with a few cloves of cooked garlic and a little oil for emulsifying.
Put wings on plate, with cream at side, and pour poultry stock onto chicken. Decorate with oil and parsley.