Stuffed Poulard with Nuts and Feta Cheese

Sauté the chopped onions in half the olive oil. In a baking bowl, mix with the chopped garlic, chopped herbs, lemon zest, ground Parmesan cheese, nuts, goat cheese, egg, bread crumbs, salt and pepper until a homogeneous paste. Loosen the skin of the poularde from the neck with your hands from the body and thighs, leaving a 2 cm border.

Push the stuffing under the skin with a spoon and your hands, sew up the openings with spaghetti. Give the poularde its original shape one more time (spread the stuffing evenly with your hands) and brush with the remaining oil.

Place the poularde on the breast in a puree and roast at 210 degrees in a heated stove for about 90 min. After 20 min of roasting, pour the water and turn the poularde on its back. Turn the heat down to 180 degrees. At the end of the roasting time, rest for another 10 min in the turned off oven.

Bring the poularde to the table on a bed of onions and mushrooms sautéed in olive oil.

Fill the poularde so that the stuffing can go through well.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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