Grilled corn-fed poulard

Ingredients for 2 servings:

• 1 corn-fed poulard(s) or a regular fresh chicken
• 2 liters of boiling water, approx.
• 1 bunch rosemary
• 1 bunch of thyme
• 1 large butcher’s onion(s)
• 2 garlic cloves, sterilized
• 4 bay leaves
• 1 tbsp Worcestershire sauce
• 4 tbsp paprika powder, sweet
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp pepper, mixed from the mill
• 2 tbsp, heaped salt
• 1 tbsp, heaped sugar
• 1 lime(s), lemon or orange, the juice

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Cooking/baking time approx. 45 minutes; Total time approx. 2 days 1 hour

pickled in a herb and spice broth

In a bowl, add all ingredients except the salt and the corn-fed chicken, and pour boiling water over everything. The stock should taste salty so the corn-fed chicken will absorb the salt well. Don’t oversalt! Gradually add the salt to the hot stock and season to taste. Stir until the salt has dissolved. Let it cool, preferably in the refrigerator. Halve the corn-fed chicken lengthwise. Use a syringe to inject a little of the stock into the thick meaty parts (optional). Now marinate the corn-fed chicken in the cold stock for at least 24 hours, preferably 48 hours. Turn it over every 12 hours to allow the settled spices to mix well with the liquid. Grill on a gas grill with the lid closed and indirect heat for about 45 minutes (please use the recommended grill setting for whole birds. I use the medium setting). Place the corn-fed chicken so the skin is facing up. Do not turn it over. Oil is unnecessary. The skin will be incredibly crispy and the meat super juicy. This also works great in a convection oven at 180°C for 45 minutes on a rack. You can also use the grill setting after the cooking time for crispy skin. The stock can be adjusted as desired. Any vegetable, herb, or spice works according to this principle. For a more intense flavor, you can use chicken or vegetable stock instead of water. Just be careful with the salt. The cooking time given is for half a corn-fed poulard. The total weight of the whole corn-fed poulard is approximately 1.5 kg.