Stuffed poularde with pumpkins by Laurent Mariotte
Closed oven baking
Ingredients for 6 servings
1 poularde wirth giblets and fat
2 organic pumpkins
200 g cranberries
For the Stuffing:
2 white puddings
2 small sour apples
2 white or red onions
2 hard-boiled egg yolks
¼ bunch of flat-leaf parsley
Olive oil
Salt, ground pepper
Take out the poularde of the fridge 2 hours before cooking. It must be at room temperature!
Prep time: 35 mins
Cook time: 1.40 Hour
1- Trim the fat inside the poularde and cook a small piece in the pan.
2- Peel and dice the onions and apples. Brown them in the pan for 5 mins, stirring.
3- Remove the skin of the white puddings and cut them into cubes with the chicken’s liver. Remove the pan from the heat and add the hard-boiled egg yolk using a sieve. Add the washed and chopped flat-leaf parsley.
4- Stuff the poularde with this mixture and then tie the rump with string. Arrange the poularde on a leg in the dish. Add the remaining fat and a dash of olive oil, salt and pepper.
Cook in the wood-fired oven at about 180°.
Wash and quarter the pumpkins.
5- 30 minutes before the end of the cooking time, turn the poularde and add the pumpkins.
6- Let the poularde rest for 30 mins upside down before carving.
Sprinkle cranberries.
7- Serve immediately with the stuffing and the gravy.
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