Poultry tenderloin with pistachios and walnuts

Peel the onion and carrots, then cut them into large pieces. Crush the poultry carcass.

In a large casserole dish, prepare the broth:

Add water halfway up, add the onion, carrots, garlic, thyme, bay leaf and the chicken bones (carcass, thigh bones, wings).

Bring to a boil, then lower the heat to maintain a simmer and then let it cook gently.

Crush the pistachios and walnut kernels.

Defat the poultry breasts if necessary, then cut them lengthwise to flatten them.

Then arrange the pistachios and walnuts along the length of the poultry, then season with salt and pepper.

Roll the chicken breast in plastic wrap then tie a knot at each end to hold everything together during cooking.

Then poach the poultry in the broth at a gentle simmer for 10 minutes.

Drain the poultry and remove the plastic wrap, then slice it into 4 pieces.