Poularde Châtelaine (Pot-Roasted Fattened Pullet with Artichoke Bottoms and Chestnuts)

Ingredients

• 1 poularde
• butter
• small artichoke bottoms
• purée Soubise
• chestnuts
• Consommé
• arrow-root

Instructions

1. Pot-roast the poularde, without letting it take too much colour.
2. Stew the small artichoke bottoms in butter and fill them with purée Soubise brought to a slightly stiff consistency.
3. Cook the chestnuts in Consommé and gather them into small bouquets.
4. Dress the poularde and surround it with the filled artichoke bottoms, alternating with the bouquets of chestnuts.
5. Thicken a few spoonfuls of the pot-roasting juices with arrow-root and pour them over the bottom of the dish.
6. Serve the remaining juices separately in a sauce-boat.