Summary

Ingredients

• 1 poulard (s) (free range), about 2.3 kg
• 50 g butter
• 2 tablespoon lemon thyme, freshly chopped
• salt and pepper
• 1 medium lemon (s), quartered
• 125 ml white wine
• 6 sprigs thyme, fresh, for garnish

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Instructions

1. Preheat the oven to 220 ° C. Wash the poulard inside and outside, pat dry and place in a roaster. Mash the butter and mix with the lemon thyme. Season with salt and pepper. Now rub the poulard inside and outside with the thyme butter. Fill with the lemon quarters and pour the white wine over them. Place in the middle of the oven and fry at 220 ° C for the first 20 minutes, then reduce the temperature to 190 ° C and fry for another 1 ¼ hours, pouring the gravy over and over again, adding a little white wine or water if necessary. If the skin becomes too dark, cover with aluminum foil.
2. Use a wooden stick to check whether the poulard is done; this is the case if clear juice comes out of the thickest part of the leg when it is pierced. Let rest for 10 minutes before serving.
3. Serve the poulard garnished with the fresh thyme sprigs.