Roast Chicken Stuffed with Garlic Croutons in the Style of the Corrèze

Poularde Farcie en Chaponnade Comme en Corrèze

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By Paula Wolfert

Published 1987

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A perfectly roasted chicken can be simplicity itself, elegant in concept and rustic in flavor. Basically, this is just a roasting chicken stuffed with slices of dry country bread (cut from large round loaves called tourtes) that have been rubbed with garlic and then sprinkled with salt, thyme, and walnut oil. The bread slices are called la frotte in the Corrèze. The special quality of this dish derives from the taste of the barding fat, which when melted is used as a basting m