3253 Poulet de Grains à la Crapaudine

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut the chicken horizontally from the point of the breast along the tops of the legs and right up to the joints of the wings, but without cutting right through; open it out and flatten lightly then remove all the small bones as carefully as possible.

Fix a skewer through the 2 wings, season with salt and pepper, brush with butter and place in the oven until half cooked. Sprinkle with breadcrumbs and more butter and finish cooking gently on the grill.

Serve with a highly seasoned sauce such as Sauce Diable.