Recipes, Main courses

Poularde de Bresse farcie à l'Andouille

Bresse poularde stuffed with andouille sausage

For 6 people

Difficulty : medium

Price medium

Ingredients

  • 1 Bresse poularde “Excellence Miéral”
  • 1/2 cooked Andouille du Val d’Ajol sausage
  • 1 large whole egg
  • 250 g liquid cream
  • 2 large onions
  • 2 carrots
  • 2 turnips
  • 1 bouquet garni
  • Salt and pepper
  • Oil and butter
  • Baby potatoes (grenaille potatoes)

Ustensils

Preparation of the poularde

Fully debone the poultry from the back. Set aside the liver and heart. Keep the breast fillets attached to the skin, remove the wings and thighs, taking care not to tear the skin. Even out the thickness of the fillets by spreading them over the skin. Set aside.

Preparation of the stuffing

Debone the thighs and wings. Cut them into small pieces. In a well-chilled mixer bowl, add the liver and heart and blend. Add the meat and blend again. Add the egg, season with salt and pepper, and blend. Gently pour in the well-chilled cream while blending. Transfer to a bowl and keep refrigerated. Remove the skin from the andouille and cut it into small cubes. Add to the stuffing. Set aside.

Preparation of the sponge cake

Lay the poularde flat. Season with salt and pepper. Place the stuffing in the center of the fillets in a log shape. Roll tightly, folding the skin first over the ends and then the sides. Make sure it is fully covered so no stuffing is visible or spilling out. Tie securely with kitchen string.

Poach the poularde

Prepare a stock with water and the aromatic vegetables (onions, turnips, carrots, bouquet garni). Bring to a boil. Add the poularde to the stock, then let it poach gently at a simmer for 1 hour.

Meanwhile, prepare a simple jus with the carcasses: cut the carcasses and bones into small pieces. Brown them well in a little oil. Remove the oil and add cold water to about 2 cm above the bones. Let reduce by half over low heat, strain, season, and keep warm.

Finishing

Brown the poularde evenly on all sides in a roasting pan with some oil. Add a few pats of butter on top and place in a preheated oven at 160°C (320°F).

Roast, basting regularly, for 30 minutes. Serve this dish with the jus and accompanied by baby potatoes (grenaille potatoes).

Plat à rôtir en inox AFFINITY

A recipe by :

Philippe LARUELLE
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A journey marked by prestigious credentials:

Educated in renowned hospitality schools and trained under great French Chefs such as Christian WILLER (Le Martinez – Cannes), Emilie JUNG (Le Crocodile – Strasbourg), Joël ROBUCHON (Paris), and Alain Ducasse (Monaco), Philippe Laruelle also served at the Ministry of National Education as the personal chef to the Minister.

Named Maître Cuisinier de France at the age of 29, he is now a member of its executive board.
Finalist in the 2004 Meilleur Ouvrier de France (MOF) competition in the cuisine category.
Actively involved in international culinary associations such as Club Prosper Montagné and Les Disciples d’Escoffier.
Culinary Advisor for the Collège Culinaire de France.

In 1995, Philippe Laruelle took over his family’s inn in Le Valtin, in the Vosges region, where he established a hotel, a gourmet restaurant, and his own cooking school.

He joined the company DE BUYER in April 2016 as a chef, trainer, and demonstrator.

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