I used a whole large capon (around 2-3 lbs), since I was feeling quite ambitious. Drumsticks are easy to peel (see photo), and thaw quickly.
Chop all ingredients together and season generously with salt and pepper.
Using a whisk or whisk attachment, whip egg yolks for 5-10 minutes, until light in color and frothy. Add the plum sauce, butter, dill, parsley, thyme, garlic, and salt. Whisk again until smooth and creamy.
Combine the two sauces together and refrigerate until ready to serve.
Garnish with dill, parsley, and thyme, if desired.
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