Poulardenbraten

Ingredients

• 1 Poularde (ca. 1.5 kg, ready to cook)
• 40 g liquid butter
• Salt
• Pepper (freshly ground)
• 400 g chestnuts (canned)
• 300 g Romanesco (green cauliflower)
• 300 g carrots
• 1 tbsp butter
• 100 ml chicken broth

Instructions

1. 1.

   Brush the chicken thickly with liquid butter, season with salt and pepper, and place it breast-side down in a greased roasting pan.

2. 2.

   Roast in a preheated oven at 190°C for about 50 minutes; turn the chicken 15 minutes before the end of cooking time.

3. 3.

   Meanwhile peel the carrots and cut them into small cubes. Divide the Romanesco into small florets, rinse, and drain.

4. 4.

   Bring salted water to a boil and blanch the Romanesco for about 8 minutes until al dente; drain, shock in ice water, and drain again.

5. 5.

   Sauté the carrot cubes in hot butter, pour in the broth, season with salt and pepper, cover, and cook for about 7 minutes. Finally add the chestnuts and Romanesco and heat through.

6. 6.

   Arrange the chicken on top of the vegetables and serve.