Corn Poulard with Rosemary

1. rinse and dry the poularde inside and out under running water, sprinkle with salt and pepper inside and out.

Place 2 sprigs of rosemary in its belly.

Heat the olive oil and butter in a roasting pan and roast the poulard for 10 minutes on all sides.

Peel and chop the onions and garlic cloves, place them around the poulard and cook on low heat for 10 minutes. Turn the poulard to the other side.

Strip the rosemary needles from the remaining two branches, chop and add to the poularde form.

5. clean the greens, finely dice and after another 10 minutes also add to the poulard.

6. stir the paradeis pulp with the poultry stock and extinguish the braised poulard with it.

After another 10 minutes, add the drained corn kernels and pour the whipped cream. Turn the poulard repeatedly to the other side. After about 10 minutes, remove from the roaster and keep warm. Stir the vegetables and season repeatedly with pepper and salt.

Cut the corn poularde into four pieces, remove the rosemary sprigs and bring the poularde pieces to the table with the vegetables.

Serve with a tomato salad.

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