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Corn poulard in broth

  • 1h 05m
    • Preparation 20 min
    • Resting 45 min
Recipe for WMF Fusiontec cookware

Ingredients

4 People
  • 1 Corn poulard
  • Kitchen twine
  • 1200 ml Poultry stock
  • 2 tbsp. Olive oil
  • Fresh rosemary, thyme, bay leaves, flat-leaf parsley
  • 1 tsp. Black peppercorns
  • 1 stalks Cinnamon stick
  • 1 Garlic
  • 1 Organic lime
  • 3 tbsp. Soy sauce
  • 2 tbsp. Teriyaki Sauce
  • 100 g Celeriac
  • 100 g Carrot
  • 500 g Leek

Preparation

Step 1
Rinse the poulard and pat dry. Salt and pepper inside and out. Stuff with half of the fresh herbs and the unpeeled garlic clove, lightly pressed, and tie legs and wings tightly with kitchen twine.
Corn poulard
Kitchen twine
Fresh rosemary, thyme, bay leaves, flat-leaf parsley
Garlic
Step 2
Heat 1 tablespoon of olive oil and sear the poularde vigorously and briefly on all sides, remove and set aside.
tbsp. Olive oil
Step 3
Add coarsely chopped soup vegetables, sauté briefly with remaining olive oil and pour in broth.
tbsp. Olive oil
g Celeriac
g Carrot
g Leek
Step 4
Add soy sauce, teriyaki sauce, peppercorns, cinnamon stick, salt and the remaining herbs to taste. Add the chicken and cook for about 40 minutes in the pressure cooker on speed 1.
Corn poulard
Fresh rosemary, thyme, bay leaves, flat-leaf parsley
tsp. Black peppercorns
stalks Cinnamon stick
tbsp. Soy sauce
tbsp. Teriyaki Sauce
Step 5
Remove the chicken and strain the stock. Bring the stock to the boil again and season with lime juice and lime zest.
ml Poultry stock
Organic lime
Step 6
Pluck the poulard into bite-sized pieces and arrange on a plate together with the broth, adding fresh herbs if desired.
Corn poulard
ml Poultry stock
Fresh rosemary, thyme, bay leaves, flat-leaf parsley