Corn-fed poulard with yeast dough dumpling

Ingredients for 4 servings:

• 1 poularde(s) (corn poularde), approx. 1.4 kg
• n. B. Salt and pepper from the mill
• 120 ml milk, lukewarm
• 21 g yeast
• 15 g sugar
• 275 g flour, sifted
• 2 shallots
• 20 g butter
• 1 egg(s)
• 1 pinch of salt
• 3 oranges, peel of one organic orange, juice of all, approx. 200 ml
• 1 tbsp thyme
• 30 g brown cane sugar
• 400 ml vegetable stock

Instructions

Working time approx. 35 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 45 minutes

Rinse the corn-fed chicken and pat dry. Season with salt and pepper inside and out. For the yeast dough, sift the flour into a bowl and make a well. Pour in the milk, sprinkle with the sugar, and crumble in the yeast. Cover and let rest for 10 minutes. Meanwhile, peel and finely dice the shallots. Heat the butter in a pan and sauté the shallots until translucent. Add an egg, salt, orange zest, and finely chopped thyme to the dough and knead everything well until a smooth dough forms. Let the dough rise until doubled in size. Preheat the oven to 180-200°C fan/convection oven. Place the corn-fed chicken breast-down in the roasting pan on the lowest oven shelf. Combine the brown sugar, orange juice, and vegetable stock. Stir well to dissolve the sugar. Pour over the corn-fed chicken and roast for about 1.5 hours. Baste with the juices frequently during roasting. Turn the corn-fed chicken halfway through the cooking time and add the yeast dumpling to the pan. Remove the cooked corn-fed chicken from the pan and cut into pieces using poultry shears. Slice the yeast dumpling. Serve both with the sauce. The yeast dumpling serves as a side dish; if you like, you can also serve it with a salad or vegetables.