Poularde Roast with Potato Filling

Ingredients

• 1 Poularde (about 1.4 kg)
• Salz
• Zitronenpfeffer
• 200 g festkochende Kartoffeln
• 1 Brötchen (vom Vortag)
• 300 g Möhren
• 2 Stangen Staudensellerie
• 2 saure Sahne
• 1 EL kernlose Rosinen
• 1 TL Majoran
• 1 TL Pfeffer
• 1 TL Kreuzkümmel
• 100 ml Hühnerbrühe
• 100 ml trockener Weißwein
• Kresse

Instructions

1. 1.

   Rinse the poultry under running water and pat dry. Rub inside and outside with salt and lemon pepper. Cook the potatoes in their skins until tender. Soak the roll in lukewarm water. Peel, wash, and dice carrots. Trim celery and slice into half‑centimeter thick rounds.

2. 2.

   Drain the potatoes, rinse cold, peel and cube them. Squeeze out excess water from the soaked roll. Preheat oven to 180°C (356°F) with upper and lower heat. Mix potatoes, carrots, celery, and raisins; fold in the roll and crème fraîche. Season the filling with marjoram, pepper, cumin, and salt.

3. 3.

   Fill the poultry with the mixture and sew the opening closed. Place the bird in a large roasting pan, pour in broth and wine, and roast for 1¼ to 1½ hours. Remove, garnish with parsley and watercress leaves. Strain the sauce through a sieve, season, and serve.