Poularde ST. Honoré

Appears in

By Robert Carrier

Published 1965

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  • 1 roasting chicken


Roast or cook chicken en casserole until golden and very tender. When cold, ease the legs away from the body without quite separating them, and carefully remove the flesh from the breast in one long piece on each side. Cut away the upper part of the breast bone with kitchen shears, leaving the chicken quite hollow in the centre, ready for the filling. Lay breast fillets on a board, skin