Poularde (Roast Fattened Pullet)

Ingredients

• poularde — a piece of 1 kilo 500 for the times given
• barding fat
• watercress

Instructions

1. Bard the bird and season it inside and out.
2. Roast it in an oven of concentrated, not too fierce heat, or on the spit, which is infinitely preferable.
3. Remove the barding fat in good time so that the outside colours.
4. For a piece of 1 kilo 500, allow an average of 45 minutes in the oven or 50 minutes on the spit.
5. Test that it is exactly done by letting a few drops of the juice from inside fall onto a plate: it must be absolutely white.
6. Baste the bird with the cooking fat.
7. Serve the gravy and the watercress separately.