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Poulet grand-mère

Poulet grand-mère

Poulet grand-mère

PT2H

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1
Pull out any pads of fat at the entrance to the body cavity. Wash the bird inside and out, then pat dry
  • 1 chicken, weighing 2kg, preferably corn-fed
2
Heat the duck fat in a large frying pan and toss in the bread, cooking until lightly browned. Remove with a slotted spoon and place in a bowl
  • 50g of duck fat
  • 100g of bread, day-old, cut into 1cm cubes
3
Lightly brown the heart and liver from the giblets for 3-5 minutes in the same fat, then mix with the bread cubes in the bowl
  • chicken giblets
4
Add the tomato, olives, garlic, thyme leaves and a little salt and pepper to taste
  • 1 large ripe tomato, peeled and chopped
  • 100g of pitted green olive, chopped
  • 10 garlic cloves, large, chopped
  • 4 sprigs of fresh thyme, leaves picked
  • fleur de sel
  • black pepper
5
Cool the stuffing until tepid, then spoon into the chicken’s cavity. Tie the legs with string to hold the stuffing in
6
Preheat the oven to 180°C/gas mark 4
7
Heat the butter in a large frying pan and brown the bird all over. Place in a roasting pan and scatter with salt and pepper. Roast for 11/2 hours, basting occasionally, until the juices run clear
  • 40g of unsalted butter
  • salt
  • black pepper
8
Remove the bird from the oven and stand for 10-15 minutes to rest. Carve, allowing each person some breast and leg meat and some of the cooked stuffing from inside. Drizzle the pan jus over each serving

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Poulet grand-mère

 
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