Ingredients
Base recipe is for 2 servings. Use the servings tool to scale ingredients for catering or menu planning.
Base recipe = 2 servings.
- 700 g whole baby poulet (young chicken), partially deboned, legs and wing tips left on
- 2 g fresh rosemary leaves, finely chopped (about 1 sprig)
- 6 g garlic, chopped (about 2 cloves)
- 3 g fresh sage leaves, chopped (a few leaves)
- 1 g fresh thyme leaves, chopped (a few leaves)
- 85 g ground chicken breast
- 40 g white bread, crusts removed (about 2 slices)
- 240 ml heavy cream, divided
- Sea salt and freshly ground black pepper, to taste
- 240 ml chicken demi-glace
- 120 ml dry white wine
- 85 g sliced button mushrooms
Method
- Clean and partially debone the baby poulet, leaving the leg and wing tips intact for presentation. Pat the skin dry.
- Soak the bread in part of the heavy cream. Mix the soaked bread with the ground chicken, salt, and pepper to create a soft stuffing.
- Stuff the cavity with the chicken-and-bread mixture. Rub the outside with chopped rosemary, sage, thyme, salt, and black pepper.
- Roast at 350°F (175°C), covered, until the center reaches 165°F (74°C). Uncover near the end to crisp and brown the skin.
- Deglaze with white wine and add demi-glace; reduce slightly. Sauté mushrooms separately, then combine. Adjust seasoning and finish with a splash of cream if desired. Slice and serve with mushroom sauce.
Chef’s Note: If you want a cleaner, tighter roulade-style presentation, truss the bird after stuffing and chill 10 minutes before roasting—slices will stay neater and the stuffing won’t push out.
| Calories | ~420 kcal |
| Fat | ~22 g |
| Carbohydrates | ~12 g |
| Protein | ~38 g |
| Sodium | Varies (demi-glace can be salty) |
Dietary notes:
