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.