Chicken with Garlic and Sauce

Clean the poulard, season inside and out with salt and season with pepper. Remove the peel from the garlic cloves and perhaps cut them in half.

Cut a pocket between the breast meat and the skin of the poularde with a kitchen knife. Place the fresh thyme in this pocket. Use 3 to 4 sprigs per side of the fillet.

Close the poularde with string, put it in a roasting pan and pour a little water. Roast in the oven at 200 °C for about an hour. Turn the poulard once on the other side and pierce the leg area a little bit during the roasting time – this way unnecessary fat can drain off.

Sauce

Lightly brown the bones in the saucepan with butter. Add finely chopped soup stock, bay leaf spice and peppercorns. Pour in white wine and water.

Simmer gently for an hour without a lid, then strain through a sieve, thicken (assemble) with pieces of ice-cold butter and season with a little lemon juice. The sauce should have a creamy consistency.

Cut the chicken into pieces, add garlic and the sauce. Fresh country bread and a glass of dry white wine go well with it.

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