John Myers
Herbed Corn Poulard
The perfect herbed corn poulard recipe with a picture and simple step-by-step instructions.
- 1 Corn poulard
- 100 g Herbs, e.g. thyme, parsley, basil, lemon balm, lovage, etc.
- 1 Clove of garlic
- 75 g Butter
- Salt pepper
- Wash the corn poulard inside and outside and pat dry. Very carefully remove the skin from the meat – DO NOT detach it – by running your fingers between the skin and the meat.
- Wash the herbs, spin dry, pluck from the stems and chop finely.
- Put the butter in a bowl and mix with the chopped herbs. Peel and squeeze the garlic and season with salt and pepper.
- Push the herb butter under the poulard skin and “massage” to distribute it evenly. Salt and pepper the inside of the poulard.
- Place the corn poulard breast side up on a grill rack with a baking tray and cook in a preheated oven at 180 ° C for about 50 minutes. Turn the chicken and cook for another 20 minutes.
- Brush the poulard with the roasting liquid over and over again during the entire cooking process.
Fits to:
- a “fresh salad” and baguette
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