Roast chicken stuffed with garlic croutons in the style of the Corrèze (Poularde farcie en chaponnade comme en Corrèze) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 142) by Paula Wolfert

  • carrots
  • whole chicken
  • leeks
  • walnut oil
  • onions
  • pancetta
  • thyme
  • chicken fat
  • country bread

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on October 21, 2014

    My chicken did not brown at all. A little bit of garlic in the stuffing goes a long way.

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