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.
Poularde (fattened hen) not a standard chicken — the extra fat produces supremely moist, rich meat Mousseline must be cold and passed through a tamis — any fibre or lump in the stuffing is unacceptable Stuff two-thirds full — the mousseline swells during cooking; overstuffing bursts the cavity 72°C at the thigh, 68°C at the stuffing centre — the stuffing must reach safe temperature Carve on the bias through the breast to reveal the mousseline cross-section
Slip slices of truffle under the breast skin before stuffing — when roasted, the truffle perfumes the breast from the outside while the mousseline flavours from within For the most even cooking, bridge-truss rather than standard truss — this exposes the inner thigh to more heat without drying the breast A poularde de Bresse (the AOC bird from Burgundy) is the ultimate choice — its rich, yellow-skinned flesh and corn-fed flavour are unmatched
Overstuffing the cavity — the expanding mousseline splits the skin and deforms the bird Using warm mousseline that is too soft to hold shape — it must be ice-cold and firm when stuffing Not trussing securely — the stuffing leaks out through the cavity opening during roasting Undercooking the stuffing — a cold centre in a protein-enriched stuffing is a food safety risk Carving parallel to the breast instead of on the bias — the mousseline layer is not visible in a perpendicular slice
Escoffier, Le Guide Culinaire; Larousse Gastronomique