Poularde giblets
A set of poularde hen offal — heart, liver, gizzards, neck, with a firm meaty texture, for stews, gravy, a rich stock and pate.
Poularde giblets are a set of offal of a fattened poularde hen: heart, liver, gizzards, neck, comb, with a firm meaty texture and a rich poultry taste. They are sauteed and braised with onion and carrot for stews and gravy, added to a rich stock and soup, made into liver pate, pie filling and giblets in cream or wine.
Calories, proteins, fats and carbohydrates per 100 g of product
Poularde giblets, Raw: Calories 130.0 kcal, Proteins 18.3 grams, Fats 5.2 grams, Carbohydrates 1.4 grams per 100 g of product.
Poularde giblets, Stewed: Calories 164.0 kcal, Proteins 26.4 grams, Fats 5.4 grams, Carbohydrates 0.8 grams per 100 g of product.
Poularde giblets, Baked: Calories 226.0 kcal, Proteins 28.4 grams, Fats 11.7 grams, Carbohydrates 0.0 grams per 100 g of product.
Poularde giblets, Fried: Calories 277.0 kcal, Proteins 32.5 grams, Fats 13.5 grams, Carbohydrates 4.4 grams per 100 g of product.
Recipes with this ingredient
Bresse chicken leg, baked in the oven with young vegetables, is a masterpiece of French gastronomy, embodying sophistication and culinary skill. Bresse chicken is one of the most valuable breeds in France, known for its tender meat and unique flavor. Slow cooking at low temperature makes the meat exceptionally juicy, while the final roasting gives it an appetizing crispy crust. The garnish of young vegetables infused with thyme and chicken broth perfectly complements the dish, adding freshness and lightness. A rich sauce made from offal, cognac, and cream adds depth to the flavor, making each forkful a true delight. This dish combines subtlety of taste with French elegance and is perfect for a festive dinner or special occasions.
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