Stuffed Poularde

Ingredients

• 1 Poularde (1.2 kg)
• Salt
• Pepper (freshly ground)
• 400 g cranberries
• 100 g white bread cubes
• 125 g blanched almond kernels
• 1 bay leaf
• 2 onions
• 500 ml chicken broth (instant)
• 200 ml dry white wine
• 200 ml heavy cream

Instructions

1. 1.

   Wash the poultry, pat dry and rub inside and out with salt and pepper. Wash, trim and deseed the cranberries, then mix them with the almonds and bread cubes and fill the poultry. Pinch the belly opening with toothpicks and tie it with kitchen twine.

2. 2.

   Peel the onions and cut them lengthwise into wedges.

3. 3.

   Place the stuffed poultry breast-side down in a roasting pan, add the bay leaf and onions, and roast in a preheated oven at 200°C (second rack from bottom) for about 75 minutes. During roasting gradually pour in broth, letting it evaporate between additions; after 50 minutes turn the poultry. Remove the finished poultry from the oven, arrange on a platter with the stuffing and keep warm. Deglaze the pan juices with wine, strain into a wide pot, add cream, reduce quickly to about half, season with salt and pepper. Serve sauce separately with the poultry.