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Poulet Grandmere

Poulet Grandmere recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 6.3
Dietary: Gluten-free
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
  • 1/2 - 3 lb. chicken
  • 1 garlic Clove peeled
  • 2 teaspoons Rendered bacon fat salt and pepper to taste
  • 1/4 cups Water 1/4 lb. fat salt pork, diced, blanched for 5 min.and
Directions
  1. 1
    Preheat your oven to 400ðF (200ðC).
  2. 2
    Place the peeled garlic clove inside the chicken cavity and truss the bird securely as if for roasting.
  3. 3
    Place the chicken in a heavy casserole dish with the rendered bacon grease or lard.
  4. 4
    Season lightly with salt and place in the preheated oven.
  5. 5
    Roast uncovered until the chicken is well browned all over, turning occasionally and basting with the fat.
  6. 6
    Pour off the excess fat from the casserole and reserve it for later use.
  7. 7
    Add 2-3 tablespoons of water to the hot casserole and stir to dissolve the browned crust (fond) from the bottom.
  8. 8
    Set the chicken aside in the casserole.
  9. 9
    In a skillet, sauté the diced salt pork in the reserved fat until golden brown, then remove and set aside.
  10. 10
    In the same skillet, cook the mushrooms in the remaining fat, season with salt and pepper, and set aside.
  11. 11
    In a separate skillet, cook the peeled pearl onions with 2 tablespoons of water, a sprinkling of sugar, and 1/2 tablespoon of butter.
  12. 12
    Cook the onions slowly until the water evaporates and they are nicely browned, then reserve.
  13. 13
    Add the salt pork, mushrooms, and onions to the casserole with the chicken.
  14. 14
    If the gravy has reduced too much, add a little more water.
  15. 15
    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.
  16. 16
    Meanwhile, cook the diced potatoes in the remaining butter until brown and tender.
  17. 17
    Arrange the potatoes on top of the vegetables in the casserole.
  18. 18
    Sprinkle chopped fresh parsley over everything.
  19. 19
    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.

Keywords: poulet grandmere, french chicken, roasted chicken, salt pork, pearl onions, mushrooms, country cooking, braised chicken, garlic, comfort food, whole chicken, rustic dinner, gravy, herbs, classic recipe, dinner party, family meal, traditional, savory, hearty
Read it online: https://www.chefs-mate.com/recipe/poulet-grandmere/