Wash the corn poulard thoroughly and then pat dry. Then season the inside and outside with salt, pepper and sweet paprika powder and massage into the meat. Then place the corn poulard on a chicken stand and pour approx. 100 ml of water into the drip tray. This humidifies the oven cavity and the meat does not dry out.
Cook the poultry at 200 ° C for about 90 minutes. The cooking time can vary depending on the oven and size of the chicken.
Tip: You can make a sauce from the gravy and fried fat.
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