Stuffed Poularde

Stuffed Poularde © kvalifood.com

A large chicken filled with a forcemeat of minced pork, mushrooms and herbs, wrapped in foil and roasted in the oven. When the foil is removed at the end and the bird is browned, you get a golden surface with a juicy and flavourful core. It is a classic Sunday roast that takes a little preparation, but rewards with an impressive and generous main course.

Ingredients

Serves 4–6

  • 1 large chicken (poularde), approx. 1½ kg

Forcemeat

  • 100 g mushrooms, roughly chopped
  • 2 shallots, finely chopped
  • 2 slices white bread, day-old, crust removed
  • 1 dl milk
  • 100 g minced pork
  • 1 tbsp fresh parsley, chopped
  • ¼ tsp dried rosemary
  • salt, to taste
  • pepper, to taste
  • 1 egg yolk

Basting and sauce

  • 1 tbsp oil
  • roasting juices from the bird
  • stock, red wine or white wine (optional), to taste

To serve

  • gratin potatoes

Directions

Make the forcemeat

Preheat the oven to 425°F (220°C). Soak the bread in the milk and squeeze out the excess. Mix minced pork, mushrooms, shallots, bread, parsley, rosemary, salt, pepper and egg yolk together into a smooth forcemeat.

Stuff the chicken

Clean the chicken and pat it thoroughly dry inside and out. Fill the cavity with the forcemeat and close with skewers. Position the chicken with the legs pointing upward. Wrap tightly in foil and seal the ends well.

Roast in the oven

Place the wrapped chicken in a roasting dish and set it in the middle of the oven. Roast for 1–1¼ hours. Open the foil for the last 10–15 minutes of roasting.

Brown the skin

Carefully pour the roasting juices into a small saucepan. Switch the oven to grill or turn it up to 480°F (250°C). Brush the chicken with oil and return the dish to the oven. Brown until the skin is golden and crisp, about 5–10 minutes.

Sauce and serving

Heat the roasting juices through and thin if needed with a little stock or wine. Let the chicken rest for 5–10 minutes before carving. Carve and remove the forcemeat with a spoon. Serve with the sauce and gratin potatoes.

Notes

  • Poularde is a large, heavy chicken with more meat and flavour than a standard chicken. A large free-range chicken can be used instead.
  • The foil keeps moisture in during roasting and prevents the chicken from drying out. The final grill gives the crisp skin.
  • Whole mushrooms in the forcemeat (only halved) give a better look when you slice through the stuffing.
  • The forcemeat can be varied with chopped liver, truffle or chestnuts for a more festive version.
  • Leftover stuffed poularde is excellent cold on rye bread the next day.