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Roasted 'Convent' Poularde with Baby Potatoes and Grapes

Enjoy this star dish in Christmas


    • Start by removing the remains of feathers, if any. Usually, they are perfectly clean but, just in case, check if there is any feather left. If that is the case, you can remove it with a blowtorch.
    • Place the poularde on a tray and add salt and pepper inside and outside. Cut the lemon into three wedges and put it inside the poularde together with the garlic and thyme. Pour a jet of olive oil into the poularde.
    • Peel the baby potatoes and put them along the tray edge. Add a jet of oil and a pinch of salt.
    • Put the poularde inside the pre-heated oven at 180º C. Leave it there for approximately 130 minutes. Have a look from time to time and pour a glass of white wine every 20 minutes.
    • Just 3-4 minutes before the due time, take it out from the oven and add the washed grapes. Do not leave it for longer to prevent the grains from bursting.
    • You can use the wine and the poularde’s juice as broth. Serve it in a sauce boat.