Summary

Ingredients

• g 1,200 poulard (s) (corn poulard)
• 2 lemon (s), untreated
• 600 g potato (s), very small
• salt
• pepper
• 12 tablespoon olive oil
• 2 stems sage
• 5 stalk / s thyme
• 8 cloves garlic
• 200 g shallot (s)
• 250 ml poultry broth

Print Recipe Pin Recipe

Instructions

1. Cut out the backbone of the corn poulard with poultry shears, cut off the wings. Flatten the poulard from the breast side (hence the motorway chicken!)
2. Squeeze one lemon, cut the other lemon into thin slices. The very small Just brush the potatoes under running water. Place the wings and poulard skin-side in a shallow bowl, season with salt and pepper, drizzle with lemon juice and olive oil and place the stalks of sage and thyme on top. Cover with cling film and leave to marinate in the refrigerator for two hours.
3. In the meantime, peel the Knofi and shallots and heat them with about 6 tablespoons of olive oil in a pan and then sauté the potatoes briefly and put them in a large stew pan. In addition, the poulard flattened with the skin side up and the lemon slices and the wings also in the stew pan. Pour the marinade over it. Salt, pepper and pour the rest of the olive oil over them. Pour in the broth and cook in the preheated oven on the lower rail at approx. 170 degrees for approx. 90-100 minutes and baste the gravy several times.