Spanish Roast Pullet

A golden skin that cracks under the knife, revealing juicy meat infused with garlic and white wine. The aroma of roast poultry and rosemary fills the air as the cooking juices bubble in the pan.

• Prep time: 15 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 1190
• Protein: 101 g
• Carbs: 2 g
• Fat: 80 g

Ingredients

• 1 piece Chicken thigh ( cleaned and trimmed )
• 40 g Lard ( at room temperature )
• 8 piece Garlic ( unpeeled and crushed )
• 1 piece Citrus limon (L.) Burm. f. ( halved )
• 200 ml Dry white wine
• 1 piece Thyme ( whole sprig )
• 1 piece Rosemary ( whole sprig )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 2 tbsp Extra virgin olive oil
• 1 piece Pullet ( gutted and trimmed )

Instructions

1. Preparing the poularde

   Massage the poularde all over with the lard. The skin must be completely coated to become crispy. Salt generously with fleur de sel.

2. Flavoring the cavity

   Slide the halved lemon, the garlic cloves crushed with their skin, the thyme, and the rosemary inside the poularde's cavity. Tie the legs to keep a compact shape.

3. Initial searing

   Place the poularde in the oven at 220°C in an oiled dish. Let it brown for 15 minutes until the skin starts to turn golden and the fat begins to sizzle.

4. Deglazing and lowering the heat

   Pour the white wine into the bottom of the dish. Lower the temperature to 180°C. The liquid will create steam that will keep the poularde meat tender.

5. Regular basting

   Every 15 minutes, take the juices from the bottom of the dish and baste the poularde. The juice should coat the skin and become increasingly syrupy.

6. Resting the meat

   Remove the dish from the oven. Cover loosely with foil and let rest for 15 minutes. The juices will redistribute and the poularde meat will fall off the bone.

Chef's tips

• If the juices reduce too quickly and risk burning, add half a glass of water to the pan.
• The poultry is cooked when the leg moves freely in its socket without resistance.
• Don't skip the resting period: it allows the fibers to relax and keeps the juices inside.

Storage

Store leftovers in the fridge in an airtight container. Reheat gently covered to avoid drying out the meat.