Poularde in two cookings with morels between flesh and skin
Ingredients
Instructions
- 1 pullet
- 2 packets of dried morels
- 125g butter
- 100g chicken broth
- tarragon
- salt, Espelette pepper
- Soak the dried morels in lukewarm water. Squeeze them then chop them with the seasoning. Mix in soft butter. Insert this mixture between flesh and skin on all the poultry.
- Make a chicken broth by adding the morel soaking water, chicken broth and water to cover the chicken well. Leave the chicken to cook for 60 minutes after the start of simmering.
- Drain the chicken and finish cooking in the oven like a roast chicken for about 1 hour 30 minutes, basting it regularly with butter.
Poularde in two cookings with morels between flesh and skin
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