Poularde Farcie Rôtie — Roast Stuffed Chicken with Mousseline

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The poularde farcie is the rôtisseur's most refined poultry roast — a large, specially fattened hen (poularde, 2-2.5kg) stuffed with a delicate mousseline forcemeat, trussed, roasted to golden perfection, and carved to reveal the spiral of chicken and stuffing. The poularde itself is a bird of consequence: a young hen that has been confined and specially fed (traditionally corn-fed) for several weeks, developing generous fat deposits under the skin and throughout the breast, producing supremely rich, tender flesh. The stuffing (farce mousseline): blend 300g chicken breast with 1 egg white, push through a fine tamis, chill over ice, then beat in 200ml cold double cream in three additions. Season with salt, white pepper, nutmeg, and fold in 50g diced black truffle or 30g chopped pistachios and tarragon (depending on the classical variation). The mousseline must be cold and firm. Stuff the poularde's cavity (two-thirds full — the mousseline expands during cooking), truss with the legs tied tight and the wings tucked. Rub the breast with softened butter. Roast at 200°C for 20 minutes, then reduce to 180°C for 50-60 minutes (total approximately 25 minutes per 500g), basting every 10 minutes. Target temperature: 72°C at the thigh and 68°C at the centre of the stuffing (food safety for a protein-enriched stuffing). Rest 15 minutes breast-side down. Carve at the table: remove the legs, then slice the breast on the bias to reveal the mousseline filling in cross-section. The jus from the roasting pan, deglazed with chicken stock and a splash of Madeira, is the only sauce required.

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