John Myers
Chestnut Chicken
The perfect chestnut chicken recipe with a picture and simple step-by-step instructions.
- 1 Fresh poulard, approx. 1.5 kg
- 200 g Pre-Cooked chestnuts
- 100 g Soft butter
- 1 Vanilla pod, just the pulp
- 1 Shallot, very finely diced
- 4 Branches Thyme
- 1 stalk Leaf parsley
- 2 tbsp Leaf parsley, finely chopped
- 2 Garlic bulbs
- 2 tbsp Walnut oil
- 200 ml Poultry stock
- 100 ml Cream
- Sea-Salt
- Black pepper from the mill
- Coarsely chop the chestnuts and grind them finely in the blender and then roast them in a pan without fat until the chestnuts turn a little darker. Then immediately out of the pan and put in a bowl, let cool down a little.
- Add the scraped out vanilla pulp, walnut oil and the finely diced shallot to the chestnuts, add the butter and also the chopped parsley. Pluck the leaves from 3 sprigs of thyme and add them as well. Season everything vigorously with salt and pepper and knead well to form a homogeneous mass.
- Now carefully remove the skin over the breast of the poulard, starting from the neck, from the meat. Also loosen the skin on the legs a little. Season the inside of the poulard with salt and pepper.
- Halve the garlic bulbs lengthways and place in the inside of the poulard along with the parsley and the remaining thyme sprig. Now carefully push the chestnut butter in portions under the skin of the breast and legs. Tie the poulard with Bakers twine.
- Now put the poulard in a fire-proof dish – with the breast side down and pour the poultry stock and put it in the oven preheated to 200 degrees. After 15 minutes, turn the poulard over so that the breast is facing up. The poulard should be ready and crispy after 40 to 50 minutes. The poulard is good if a clear liquid oozes out when you pierce it.
- Now turn off the oven. Pour the roast liquid into a saucepan, put the chicken in the oven and keep it warm. Pour the roast liquid with the cream and reduce to half and then season with salt and pepper.
- We had the oven tomatoes from my cookbook: Aromatic, slowly cooked oven tomatoes and a Pain Pailasse – also from my cookbook: Pain Paillasse (Rustic Baguette)
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