Poulet Grandmere
Description
This rustic Poulet Grandmere is a quintessential French country dish that transforms a simple whole chicken into a tender, flavorful centerpiece. The chicken is first browned in rendered fat to develop a crispy, golden skin, then slowly braised with savory salt pork, earthy mushrooms, and sweet caramelized pearl onions. The result is incredibly juicy meat with a rich, aromatic gravy infused with garlic and herbs. Perfect for a cozy family dinner or a special weekend meal, this recipe delivers comfort food at its finest. Serve it straight from the casserole for an authentic, hearty experience that brings warmth to any table.Ingredients
Directions
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Preheat your oven to 400ðF (200ðC).
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Place the peeled garlic clove inside the chicken cavity and truss the bird securely as if for roasting.
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Place the chicken in a heavy casserole dish with the rendered bacon grease or lard.
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Season lightly with salt and place in the preheated oven.
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Roast uncovered until the chicken is well browned all over, turning occasionally and basting with the fat.
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Pour off the excess fat from the casserole and reserve it for later use.
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Add 2-3 tablespoons of water to the hot casserole and stir to dissolve the browned crust (fond) from the bottom.
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Set the chicken aside in the casserole.
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In a skillet, sauté the diced salt pork in the reserved fat until golden brown, then remove and set aside.
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In the same skillet, cook the mushrooms in the remaining fat, season with salt and pepper, and set aside.
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In a separate skillet, cook the peeled pearl onions with 2 tablespoons of water, a sprinkling of sugar, and 1/2 tablespoon of butter.
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Cook the onions slowly until the water evaporates and they are nicely browned, then reserve.
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Add the salt pork, mushrooms, and onions to the casserole with the chicken.
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If the gravy has reduced too much, add a little more water.
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Cover the casserole, reduce the oven temperature to 350ðF (175ðC), and cook for about 30-45 minutes more, basting often, until the chicken is done.
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Meanwhile, cook the diced potatoes in the remaining butter until brown and tender.
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Arrange the potatoes on top of the vegetables in the casserole.
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Sprinkle chopped fresh parsley over everything.
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Cut the chicken into serving pieces and serve directly from the casserole.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 6.3kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.5mg1%
- Total Carbohydrate 1.6g1%
- Dietary Fiber 0.6g3%
- Sugars 0.1g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to maintain moisture.
Ingredient Substitutions: If salt pork is unavailable, you can substitute with thick-cut bacon or pancetta, though the flavor will be slightly different. For the bacon fat, rendered duck fat is an excellent alternative that complements the poultry well.
Tip: Ensure the chicken is completely dry before roasting to achieve the crispiest skin possible. Basting frequently during the initial high-heat roasting phase helps keep the meat juicy.
Variation: For a richer sauce, deglaze the casserole with a splash of dry white wine or chicken stock instead of water when dissolving the fond.
