Poularde stuffed in a bread shell
  • Temps de préparation: 45 minutes
  • Temps de cuisson: 1h 45 min
  • Nombre de personnes:
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Poularde stuffed in a bread shell

By 18 May 2023

Ingredients

Instructions

  • 1 Poulard
  • 200 g raw foie gras
  • 150 g Poultry livers
  • 2 kg bread dough
  • 1 box of truffle peels
  • 2 tbsp. tablespoons Oil
  • 80 g Butter
  • 15 cl Liquid cream
  • 25 cl Poultry stock
  • 1 tbsp. balsamic vinegar
  • 1 egg yolk
  • Salt
  • Pepper
  1. Cut the chicken livers into cubes and let them stiffen in 1 tbsp. of oil.
  2. Mix them with the drained truffle peels (reserve the juice), salt and pepper.
  3. Garnish the chicken with this stuffing, salt and pepper.
  4. Brown the chicken in the remaining oil and hot butter.
  5. Drain it on a wire rack.
  6. Roll out the bread dough into a disk. Place it on the baking sheet lined with parchment paper.
  7. Place the chicken in the center and fold the dough over to envelop it completely.
  8. Weld the edges by moistening them.
  9. Score the dough with a knife and brush it with the egg yolk. Leave to rest for 30 minutes in the fridge.
  10. Preheat the oven to th. 6 (180°C). Place a bowl of water in the oven and bake the chicken for 1 hour 45 minutes.
  11. Shield with aluminum foil if the crust browns too much. Let the chicken rest for 20 minutes in the oven turned off.
  12. Reduce the chicken stock by half with the reserved juice from the truffles and the cream.
  13. Pour in the vinegar and let reduce while whisking. Stir in the remaining butter.
  14. Adjust the seasoning.
  15. Serve the chicken with the sauce on the side.
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Poularde stuffed in a bread shell

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