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Poulet grand-mère
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A classic French dish with a simple but delicious tomato and olive stuffing, this poulet grand-mère recipe from Pascal Aussignac ensures nothing from the bird goes to waste.
First published in 2015
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Ingredients
Metric
Imperial
Roast chicken
- 1 chicken, weighing 2kg, preferably corn-fed, with giblets
- 40g of unsalted butter
- salt
- freshly ground black pepper
Stuffing
- 100g of bread, day-old, cut into 1cm cubes
- chicken giblets
- 50g of duck fat
- 1 large ripe tomato, peeled and chopped
- 100g of pitted green olives, chopped
- 10 garlic cloves, large, chopped
- 4 sprigs of fresh thyme, leaves picked
- fleur de sel
- freshly ground black pepper
SAVE RECIPE
Equipment
- Butcher's string
Method
1
To prepare the chicken for roasting, pull out any pads of fat at the entrance to the body cavity. Wash the bird inside and out, then pat dry and set aside
- 1 chicken, weighing 2kg, preferably corn-fed
2
To make the stuffing, heat the duck fat in a large frying pan and add 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
4
Add the tomato, olives, garlic and thyme leaves to the bowl, mix well and season to taste
- 1 large ripe tomato, peeled and chopped
- 100g of pitted green olives, chopped
- 10 garlic cloves, large, chopped
- 4 sprigs of fresh thyme, leaves picked
- fleur de sel
- freshly ground black pepper
5
Cool the stuffing until tepid, then spoon into the chicken’s cavity. Tie the legs with string to hold the stuffing inside
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, scatter with salt and pepper and roast for 1 1/2 hours, basting occasionally until the juices run clear
8
Remove the bird from the oven and set aside 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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