Poularde leg
The leg quarter of a fattened young poularde hen with dark juicy meat and a rich chicken taste, for roasting, braising in wine and cream and confit.
Poularde leg is the leg quarter of a fattened young poularde hen with thigh and drumstick, with dark juicy meat, a thin layer of fat under the skin, a rich chicken taste and a tender but springy texture. It is roasted and fried to a golden crust, braised in wine and cream, made into confit, stuffed, served with potatoes, mushrooms and root vegetables and used for a rich stock.
Calories, proteins, fats and carbohydrates per 100 g of product
Poularde leg, Raw: Calories 188.6 kcal, Proteins 17.1 grams, Fats 13.4 grams, Carbohydrates 0.0 grams per 100 g of product.
Poularde leg, Stewed: Calories 215.0 kcal, Proteins 20.7 grams, Fats 14.6 grams, Carbohydrates 0.2 grams per 100 g of product.
Poularde leg, Baked: Calories 232.0 kcal, Proteins 23.3 grams, Fats 14.7 grams, Carbohydrates 0.0 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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