Spanish Roast Pullet
Ingredients
- 1 pcChicken thigh (cleaned and trimmed)
- 40 gLard (at room temperature)
- 8 pcGarlic (unpeeled and crushed)
- 1 pcCitrus limon (L.) Burm. f. (halved)
- 200 mlDry white wine
- 1 pcThyme (whole sprig)
- 1 pcRosemary (whole sprig)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 2 tbspExtra virgin olive oil
- 1 pcPullet (gutted and trimmed)
Method
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.
- 1
Massage the poularde all over with the lard. The skin must be completely coated to become crispy. Salt generously with fleur de sel.
- 2
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store leftovers in the fridge in an airtight container. Reheat gently covered to avoid drying out the meat.
