Preparation Start by removing the feather remains, if any. Usually, they are perfectly clean, but just in case, check if there are any feathers left. Next, load a syringe with the cognac. When injecting it into the poularde, do so by focusing a bit more on the breasts, since it is normally the driest part. Once the poularde has been injected, add salt and pepper inside and outside. Preheat the oven at 150º for 15 minutes. Once ready, add a jet of extra virgin olive oil, half of the white wine, a glass of water, the garlic cloves and the poularde. Although it might seem too much liquid, this way there will be enough humidity inside the oven so as to prevent the poularde from drying. If you like the flavour, you can also add a few laurel leaves. Let it roast for about 2 hours at 180º while pouring the remaining wine every 30 minutes to ensure it is juicy and the skin does not burn. Once everything is ready, turn off the oven and leave the poularde inside. Pour the broth into a sauceboat. Presentation The poularde can be served with a garnish (steamed vegetables or a curly endive salad). Besides, if you like baked potatoes, the mix will be perfect.
