Poularde à la Piémontaise (Pullet Stuffed with Rizotto and White Truffles)

Ingredients

• 1 poularde
• 300 grammes rizotto
• 200 grammes white truffles
• thickened chicken jus (jus de volaille lié)

Instructions

1. Add the sliced white truffles to the rizotto.
2. Stuff the poularde with this mixture.
3. Pot-roast the bird.
4. Skim the fat from the pot-roasting stock, reduce it and strain it, then add it to a thickened chicken jus.
5. Dish the poularde and serve the jus at the same time.