Corn Poulard Paradise

• Roast the grains of paradise in a pan without fat until they begin to bounce. Then put in a mortar with the coarse sea salt and grind medium-fine. Put the softened butter in a bowl. Add the almonds and the grain of paradise mixture.
• Now finely grate the garlic cloves and also grate the lemon zest. Now mix everything well with a fork to 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. Leave the grated lemon whole, just pierce it several times all around and stick it inside the chicken.
• Now carefully push the paradise 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.
• Take the chicken out of the oven and let it rest for a few minutes, then carve it. If you like, you can make a sauce from the roast stock, put the stock in a saucepan, add some cream and reduce it for a few minutes and then season to taste.
• We had baguettes with it. But what is allowed is allowed.

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• Unfortunately, the photo of the finished chicken was not so nice. For us it was haywire this evening. My husband had to take the photo and as you can see, focusing is not really his thing.