Roasted Winter Chicken (Poularde)
Roasted Winter Chicken (Poularde)
Credit Alberto Conde Kitchen in the Med
Share this recipe
Table of Contents
What I Like About this Recipe
- Perfect for Large Gatherings
A large 9 lb or 4 kg poularde serves a crowd, making it ideal for family dinners, holiday feasts, or special occasions. - Tender and Juicy Meat
Proper seasoning and basting ensure the poularde remains moist and succulent. In this case, I have injected a sauteed mushroom and bacon blend between the skin and the meat to achieve that juiciness. - Customizable Flavors
Swap herbs or add spices (e.g., paprika or cumin) to suit your preferences. - Nutritious and Wholesome
- This crowd-pleaser recipe combines ease, flavor, and presentation in one satisfying dish!
What is this recipe?
A poularde is a type of chicken, but it is not just any chicken. A poularde refers specifically to a young, fattened hen, traditionally raised in France under specific conditions to ensure tender, flavorful meat.
Key Characteristics of a Poularde:
Age: It is usually a female chicken that has not yet laid eggs, typically around 3–5 months old.
Fattened: The bird is specially fed to develop rich, marbled meat.
Texture: Its meat is exceptionally tender and juicy, making it prized in gourmet cooking.
Flavor: Compared to regular chicken, a poularde has a more delicate and rich flavor.
Where does it come from?
While the poularde chicken originates from France, poularde recipes are a fusion of widely loved roasting practices from French and Mediterranean culinary styles.
I am from Spain, and people have been cooking poulardes for decades. It’s the same in Italy.
In Spain, we call it pularda; in Italy pollastra; and in Greece, they call it Πουλάδα (Pouláda)
Ingredients
Ingredients
Credit Alberto Conde Kitchen in the Med
One large 9 lb (4kg) Poularde, or chicken
For the Mushroom and Bacon Blend:
8 ounces of sliced button mushrooms
One small diced onion
One small glass of dry, white wine like Chardonnay, Chablis, Sauvignon Blanc, Verdejo, etc.
A little butter to blend it all.
For the Roasted Side Potatoes:
Enough Potatoes to fill an oven-safe container.
5 or 6 small shallots, clean and whole.
Fresh chopped parsley.
One small glass of the same dry white wine used above.
Rosemary and Thyme.
For the Mushroom and Onion Sauce:
8 ounces of sliced mushrooms. Use the blend or type you like the best.
One medium diced onion
One small glass of dry, white wine like Chardonnay, Chablis, Sauvignon Blanc, Verdejo, etc.
A little butter to blend it all.
Lemon Juice.
2 tbsp thick, whipped cream.
A very generous quantity of freshly grated Parmesan cheese.
Instructions
1. Mushroom and Bacon Mix
- I make this mix to give some flavor and prevent the meat from drying. I usually discard it after the poularde (chicken) is cooked, but it is up to you to decide.
- Slice the mushrooms and bacon and sautee them in medium-high heat with olive oil.
- Add butter until you get a thick but fluid sauce.
- Blend until you get a fluid mix. (not liquid)
- Introduce the mix in a syringe or a similar device to the one shown in the picture.
- Gently introduce your fingers between the skin and the meat to make space for the mix.
- Fill that space with the mix.
- Place the poularde (chicken) in an oven-safe container and cover with tin foil.
- Poke some small holes in the tin foil to allow air to circulate.
2. Roasted poularde (Chicken)
- Roast for approximately 2.5 to 3 hours at 375°F or 190°C, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh.
- Baste the poularde with pan juices every 30-40 minutes for added flavor and a golden finish.
- Carve the chicken and serve it with sides of roasted potatoes and creamy cheese mushroom sauce.
- I discard the mushroom and bacon blend we injected between the skin and the meat. I do it for a cleaner dish, but it is up to you to decide whether to serve it.
3. Roasted Side Potatoes
- Peel and clean the Shallots whole.
- Peel and cut the potatoes into small but similar-sized units so they cook evenly and are appealing to the eye.
- Chop the parsley.
- Place the potatoes with the aromatic herbs in the container (casserole, pyrex) and pour a small glass of dry white wine.
- Poke some holes in tin foil and cover.
- Bake the potatoes in the oven on the middle rack at F 425º (C 220º) for 15 minutes.
- Carefully remove the foil. Add olive oil, salt, and pepper, and mix thoroughly.
- Bake the potatoes uncovered at F 500º (C 260º) for 20 to 25 minutes. Watch closely to avoid burn.
- Remove, mix, and serve.
Roasted and Tender Potatoes
Credit Alberto Conde Kitchen in the Med
4. Mushroom and Parmesan Sauce
- Clean the mushrooms with a damp cloth and slice them.
- Sautee them in medium-high heat with olive oil and add a small glass (200cl) of dry white wine to prevent burning.
- Slice a small to medium onion and add it.
- Sprinkle lemon juice for a bit of tanginess.
- Set the heat to low-medium.
- Add a little butter to blend the flavors.
- Add 2 tbsp of thick whipped cream to thicken the sauce.
- Meanwhile, grate a generous amount of Parmesan cheese.
- Add the grated Parmesan cheese in short batches until you get a creamy, thick cheese sauce you like.
Suggestions for Serving
Serving Suggestions
- You can substitute any of the side dishes for roasted vegetables.
- Use some cranberry sauce for a sweeter option.
- Use gravy for a richer and more savory option.
Tips and ideas
Leftover pan juice (broth), don´t throw it away!
Credit Alberto Conde Kitchen in the Med
Cooking Tips
- Of course, you don’t need to use such a large bird; adjust accordingly.
- Season generously: Chicken meat is generally speaking a bit bland, so season generously to your liking.
- Use sliced lemon and aromatic herbs instead of the mushroom and bacon mix for a dryer and more aromatic option.
- You can grate some lemon peel for extra tanginess in the mushroom and onion sauce.
- Save the leftover pan juice (broth) You can use it in so many different ways.
Roasted Winter Chicken (Poularde) FAQ
What is a poularde?
A poularde is a young, fattened hen, prized for its tender, flavorful meat, often used in French and Mediterranean cuisine.What oven temperature should I use?
Set the oven to 375°F (190°C) for even cooking and crispy skin.How long does it take to cook?
A 9 lbs (4 kg) poularde takes about 2.5 to 3 hours to roast or until it reaches an internal temperature of 165°F (74°C) in the breast and 175°F (80°C) in the thigh.Do I need to baste the poularde?
Yes, basting every 30-40 minutes helps keep the meat juicy and the skin golden. If you use the mushroom and bacon mix, you don´t. Just watch it.Can I use herbs?
Absolutely! Customize with herbs like rosemary, sage, oregano, or tarragon for different flavors.What other sides pair well with this dish?
Serve with roasted vegetables, mashed potatoes, green beans, or a fresh salad.Can I make gravy from the pan juices?
The pan juices are perfect for making a delicious gravy or drizzling over the meat.How many people does it serve?
Depending on portion sizes, a 4 kg poularde serves 8 to 10 people.Can I use this recipe for regular chicken?
Yes, but adjust the cooking time based on the weight of the chicken (about 20 minutes per pound at 375°F/190°C).What should I do if the skin isn’t crispy enough?
Broil the poularde for the last 5 minutes, watching closely to prevent burning.
Share this recipe
Roasted Winter Chicken (Poularde)
Hover the mouse over number of servings to get your desired amount.
Ingredients
- 9 lb Poularde (Chicken)
for the mushroom and bacon mix
- 8 oz Button Mushrooms for the mushroom and bacon mix
- 1 Onion Small and diced
- 200 cl Dry white wine (a small glass) Chardonnay, Chablis, Sauvignon Blanc, etc
- 2 tbsp Olive Oil to sautee the mushrooms and bacon
- 2 tbsp Butter To thicken and finish sauteeing
For the Roasted Side Potatoes
- 4 Medium Potatoes Enough Potatoes to fill an oven-safe container or casserole.
- 6 Small shallots clean and whole
- Fresh chopped parsley
- 200 cl Dry white wine (a small glass) Chardonnay, Chablis, Sauvignon Blanc, etc
- Rosemary
- Thyme
For the Mushroom and Onion Sauce
- 8 oz Mushrooms (the ones you prefer) Sliced
- 1 Medium onion diced
- 200 cl Dry white wine (a small glass) Chardonnay, Chablis, Sauvignon Blanc, etc
- 2 tbsp Olive oil to sautee the mushrooms and onion
- 2 tbsp Butter to thicken and finsh sauteeing
- Lemon juice, a sprinkle
- 2 tbsp Whipped cream for extra creaminess
- 3.5 oz Parmesan Cheese (100 gr) freshly grated, adjust quentity to your liking
Instructions
Mushroom and Bacon Mix
- I make this mix to give some flavor and prevent the meat from drying. I usually discard it after the poularde (chicken) is cooked, but it is up to you to decide.
- Slice the mushrooms and bacon and sautee them in medium-high heat with olive oil.
- Add butter until you get a thick but fluid sauce.
- Blend until you get a fluid mix. (not liquid)
- Introduce the mix in a syringe or a similar device to the one shown in the picture.
- Gently introduce your fingers between the skin and the meat to make space for the mix.
- Fill that space with the mix.
- Place the poularde (chicken) in an oven-safe container and cover with tin foil.
- Poke some small holes in the tin foil to allow air to circulate.
Roasted poularde (Chicken)
- Roast for approximately 2.5 to 3 hours at 375ºF or 190ºC, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh.
- Baste the poularde with pan juices every 30-40 minutes for added flavor and a golden finish.
- Carve the chicken and serve it with sides of roasted potatoes and creamy cheese mushroom sauce.
- I discard the mushroom and bacon blend we injected between the skin and the meat. I do it for a cleaner dish, but it is up to you to decide whether to serve it.
Roasted Side Potatoes
- Peel and clean the Shallots whole.
- Peel and cut the potatoes into small but similar-sized units so they cook evenly and are appealing to the eye.
- Chop the parsley.
- Place the potatoes with the aromatic herbs in the container (casserole, pyrex) and pour a small glass of dry white wine.
- Poke some holes in tin foil and cover.
- Bake the potatoes in the oven on the middle rack at F 425º (C 220º) for 15 minutes.
- Carefully remove the foil. Add olive oil, salt, and pepper, and mix thoroughly.
- Bake the potatoes uncovered at F 500º (C 260º) for 20 to 25 minutes. Watch closely to avoid burn.
- Remove, mix, and serve.
Mushroom and Parmesan Sauce
- Clean the mushrooms with a damp cloth and slice them.
- Sautee them in medium-high heat with olive oil and add a small glass (200cl) of dry white wine to prevent burning.
- Slice a small to medium onion and add it.
- Sprinkle lemon juice for a bit of tanginess.
- Set the heat to low-medium.
- Add a little butter to blend the flavors.
- Add 2 tbsp of thick whipped cream to thicken the sauce.
- Meanwhile, grate a generous amount of Parmesan cheese.
- Add the grated Parmesan cheese in short batches until you get a creamy, thick cheese sauce you like.
Nutrition
Welcome to Kitchen in the Med!
I’m Alberto, born and raised in Barcelona, Spain, a principal city in the Mediterranean.
Here, I share authentic, easy-to-follow recipes inspired by the rich flavors of my home. You’ll find wholesome, time-honored dishes, expert cooking tips, and ingredient guides to help you bring the Mediterranean diet and other dishes to your kitchen—regardless of where you live.
You can also follow my quest to find a small plot of land to live and grow a garden in the Med.
