Ingredients with Measurements:
- 1 whole poularde (about 4-5 lbs)
- 1 head of garlic
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1/4 cup dry white wine
- 1/4 cup chopped fresh herbs (such as thyme, rosemary, and parsley)
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Blender or food processor
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the top off the head of garlic and place it in a small roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 30-40 minutes, or until the garlic is soft and golden brown.
3. While the garlic is roasting, prepare the poularde. Remove any giblets from the cavity and rinse the bird inside and out. Pat dry with paper towels.
4. In a large roasting pan, heat the remaining olive oil over medium-high heat. Add the poularde and brown on all sides, about 10 minutes total.
5. Transfer the poularde to the oven and roast for 1 1/2 to 2 hours, or until the internal temperature reaches 165°F.
6. While the poularde is roasting, prepare the sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, or until lightly browned.
7. Gradually whisk in the chicken stock, cream, and white wine. Bring to a simmer and cook for 5-10 minutes, or until thickened.
8. Squeeze the roasted garlic cloves out of their skins and add them to the sauce. Puree the sauce in a blender or food processor until smooth.
9. Stir in the chopped herbs and season with salt and pepper to taste.
10. When the poularde is done, let it rest for 10-15 minutes before carving. Serve with the roasted garlic and herb sauce.
Time:
Preparation time: 20 minutes
Cooking time: 2-2 1/2 hours
Temperature:
Oven temperature: 375°F
Internal temperature of poularde: 165°F
Serving size:
Serves 4-6
Nutritional information:
Calories: 600
Fat: 45g
Saturated Fat: 17g
Cholesterol: 200mg
Sodium: 500mg
Carbohydrates: 7g
Fiber: 0g
Sugar: 1g
Protein: 40g
Substitutions for ingredients:
- Chicken can be substituted for poularde
- Vegetable stock can be substituted for chicken stock
- Red wine can be substituted for white wine
Variations:
- Add chopped mushrooms to the sauce for a richer flavor
- Use different herbs, such as tarragon or chives, in the sauce
- Stuff the poularde with herbs and lemon slices before roasting for added flavor
Tips and tricks:
- Let the poularde rest before carving to allow the juices to redistribute
- Use a meat thermometer to ensure the poularde is fully cooked
- Make the sauce ahead of time and reheat before serving
Storage instructions:
Leftover poularde and sauce can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the poularde in the oven at 350°F for 10-15 minutes, or until heated through. Reheat the sauce on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the poularde on a platter with the sauce drizzled over the top. Garnish with fresh herbs and lemon slices.
Garnishes:
Fresh herbs, lemon slices
Pairings:
- Roasted vegetables, such as carrots, potatoes, and Brussels sprouts
- Wild rice pilaf
- Crusty bread
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted asparagus
- Mashed potatoes
Troubleshooting advice:
- If the poularde is browning too quickly in the oven, cover it with foil and continue roasting.
- If the sauce is too thick, whisk in a little more chicken stock or cream.
Food safety advice:
- Wash hands and surfaces thoroughly before and after handling raw poultry.
- Use a meat thermometer to ensure the poularde is fully cooked.
- Refrigerate leftovers promptly.
Food history:
Poularde Albufera is a classic French dish named after the Albufera lagoon in Valencia, Spain. It features a roasted chicken or poularde served with a rich sauce made with roasted garlic, herbs, and cream.
Flavor profiles:
Savory, rich, herbaceous
Serving suggestions:
This dish is perfect for a special occasion or holiday meal. Serve with a glass of white wine or champagne.
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Region: French