Family Encyclopedia >> Food

Fine roasted free-range poultry

Ingredients:6 people
  • beautiful free-range poultry
  • ceps
    1 kg
  • sausage meat
    300 g
  • peeled and cooked chestnuts (canned)
    250 g
  • Queen Reinette or Reinette apples
    1 kg
  • semi-salted butter
    80 g
  • duck fat
    2 tablespoons
  • thyme
    2 sprigs
  • bay leaf
    2 leaves
  • armagnac
    4 cl
  • salt, ground pepper

  • Preparation time:40 minutes

Poultry stuffed with chestnuts and porcini mushrooms, pan-fried Reine des Reinettes in salted butter

Preheat the oven to 170°C.

In a mixing bowl, coarsely mash the chestnuts with a fork, add the sausage meat, season with salt and freshly ground pepper to taste. Add the armagnac.

Garnish the inside of the poultry with this stuffing, add the thyme and the bay leaf. Close and sew the skin of the poultry. Bake it for 1 hour 30 mins, basting occasionally.

Peel and cut the apples into quarters. In a frying pan put the semi-salted butter, add the apple quarters and brown them well on all sides.

Wipe and slice the porcini mushrooms, fry them in very hot duck fat, season.

Take the chicken out and place it on a serving platter. Arrange the golden apples and the still slightly crunchy porcini mushrooms around.

Baste the poultry with a little of its cooking juices.


Happy Holidays everyone