Poulet Façon Lpm Recipe

Trim and season foie gras

Pat the foie gras dry with paper towel. Using a small knife, remove any visible veins. Lightly season with 1/2 tsp salt and 1/4–1/2 tsp freshly ground black pepper and set aside in the refrigerator while you prepare the rest.

Cook shallot and deglaze

In a small sauté pan over medium heat, melt 1 tbs unsalted butter. Add the minced shallot and sweat until translucent, about 2 minutes — do not brown. Add 60 ml dry white wine or Cognac; increase heat to medium-high and reduce until nearly dry (about 2–3 minutes).

Finish foie gras purée

Add the reserved foie gras to the pan and cook very briefly — 30–60 seconds — until softening but not fully melted. Remove from heat, allow to cool slightly, then transfer to a food processor. Add 30 ml heavy cream and process to a smooth paste. Taste and adjust salt and pepper. Chill the mixture briefly if it is too soft to handle (10–15 minutes).

Form stuffing

Shape the foie gras purée into a small log or ball (enough for cavity stuffing). Wrap in plastic wrap and refrigerate if not stuffing immediately; it should be pliable but cool when placed into the chicken cavity.

Preheat the oven to 200°C (400°F). Remove the chicken from refrigeration 30 minutes prior to roasting to come closer to room temperature.

Pat the chicken thoroughly dry inside and out with paper towels. Season the cavity liberally with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Stuff the cavity with the foie gras log, the lemon halves, 3 smashed garlic cloves, 4 thyme sprigs and the bay leaf. If the foie gras is very soft, set it inside a small piece of parchment to help contain it.

In a small bowl, combine 4 tbs softened butter with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Gently loosen the breast skin with your fingers and rub about two-thirds of the butter mixture directly under the skin over both breasts. Rub the remaining butter all over the outside of the chicken.

Truss the chicken legs with kitchen twine and tuck wing tips under. Place the chicken breast‑side up on a rack set in a roasting pan.

Place the roasting pan with the chicken in the preheated oven. Roast at 200°C (400°F) for 20 minutes to help develop color.

Reduce the oven temperature to 180°C (350°F). Continue roasting, basting every 15 minutes with pan juices, until an instant‑read thermometer inserted into the thickest part of the thigh (not touching bone) registers 74°C (165°F). For a 1.8–2.2 kg (4–5 lb) bird, plan approximately 50–70 minutes more (total roast time about 70–90 minutes). Estimated total depends on size — use temperature, not time alone.

During the last 15 minutes of roasting, if the skin is browning too quickly, tent loosely with foil. Save the pan juices for the sauce.

When the chicken is done, transfer it to a cutting board, tent with foil and rest for 15 minutes. Meanwhile, place the roasting pan over medium heat on the stovetop (use two burners if needed) and add 1–2 tbs butter.

Add the sliced shallot and sauté 1–2 minutes until softened. Pour in 120 ml dry white wine, scraping up browned bits from the pan with a wooden spoon. Reduce by about half (2–3 minutes).

Add 250 ml chicken stock and the reserved thyme sprigs. Simmer until the sauce reduces to a glossy consistency and is slightly thickened, about 5–8 minutes. Taste and season with 1/2 tsp fine sea salt and 1/4 tsp black pepper.

Strain the sauce into a small saucepan if you prefer a smooth finish, pressing on solids to extract flavor. Whisk in 1 tbs cold butter off heat to enrich and shine the sauce.

Remove trussing and transfer the rested chicken to a carving board. Slice breast and legs in portions. Carve carefully so some of the foie gras stuffing remains with the carved pieces — it will be decadent and slightly warm from the bird.

Arrange the carved pieces on a warmed platter. Spoon the pan sauce over and around the chicken. Garnish with chopped parsley and microgreens if desired.

Serve immediately with simple sides (roasted potatoes, sautéed greens or a light salad).