Poularde stuffed with black rice and basil with a coulis zigzag

  • October 2017

Discover this delicious stuffed chicken recipe which will surprise your guests!

Ingredients – 4 servings

For the stuffing:

Instructions

  1. Soak the bread in the milk.
    Chop the liver, gizzard, and heart of the poularde with the prosciutto, then add the garlic and basil.
  2. Squeeze out the bread and add it to this mixture, then add a pinch of salt and a few good screws of pepper.
    Bind the mixture with two egg yolks.
  3. In a large saucepan, fry the minced onion until golden. Then add the rice and stir continuously until the rice is nicely toasted.
    Add 750g of stock and 50g of basil coulis.
  4. Cover and leave to cook on very low heat for about 25 minutes, until the rice has absorbed all the stock.
  5. Mix the black rice with the rest of the stuffing, use this to stuff the poularde, and sew up the opening.
  6. Roast at 210°C for 15 minutes, then lower the temperature to 150°C and cook for another 45 minutes.

Plating

  • Garnish the plates with a zigzag of yellow pepper and lemon thyme coulis, dotted with a few drops of basil coulis.

Bon appétit !