Pollo a la Poletto

Ingredients

• 1.5 kg beautiful country hen or black feather chicken of best quality (1 beautiful country hen or black feather chicken)
• 2 young garlic cloves, halved
• tarragon for stuffing
• rosemary for stuffing
• thyme for stuffing
• 2 untreated lemons, cut into wedges
• lemon fleur de sel
• Pollett's grill wonder poultry
• 100 g Soft Butter
• zest of 2 untreated lemons
• a splash of lemon juice
• 2 sprigs tarragon
• 1 sprig basil
• 1 sprig flat-leaf parsley
• 1 sprig lovage
• 1 sprig chervil
• 2 tbsp chopped green olives (preferably Bella di Cerignola)
• 500 ml poultry stock
• 100 ml cranberry kombucha
• 1 Pomegranate
• salt and pepper to taste

Instructions

1. 1.

   Remove the country hen and wash it. Carefully loosen the skin from the breast under the neck, separating it from the meat. Season the hen inside and out with lemon fleur de sel and grill wonder. Stuff with garlic, herbs, and some lemon wedges.

2. 2.

   For the lemon butter: pluck the leaves of the herbs and finely chop them. Mix all ingredients in a bowl and season with lemon fleur de sel and grill wonder. Gently slide the butter under the breast and leg skins. Massage the remaining butter into the skin. Roast in a preheated oven at 200 °C on a rack with a tray, filled with poultry stock and the remaining lemon wedges for about 30–40 minutes. Baste frequently with the pan juices. If after 30 minutes the hen is not yet crisp, brown it a few minutes on full grill heat. Strain the drippings through a fine sieve into a pot, add kombucha and reduce by half. Season with salt and pepper to taste. Release the pomegranate seeds and stir them into the sauce.

3. 3.

   Slice the country hen, add the pan juices, and serve immediately. A simple green salad with baguette or a couscous salad makes a good side.