France

Poularde Demi-Deuil

Name: Poularde Demi-Deuil
Yield: 10 portions
Cuisine: France
Ingredients: 2 whole poulardes; 600 g onions; 600 g carrots; 1 L regional white wine or cider; 1.5 L brown poultry stock or broth; 250 g butter or cooking fat; 1 bouquet garni; Salt, as required; Freshly ground black pepper, as required

Presented by

Eric Devert

National President of France · Master Butcher-Charcutier · Executive Chef

President · France

Yield: 10 portions
Difficulty: Professional

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