In this recipe, Francine explains how to prepare a roast and smoked poulard with herbs. It's a meal meant for sharing among 6 people at a table.

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Preparation time: 15 minutes & Cooking time: 2h30


  • 1 large gutted fowl
  • 1 bunch of thyme
  • 1 bunch rosemary
  • 1 bunch tarragon
  • 3 tablespoons olive oil
  • 3 tablespoons fresh cheese with herbs
  • 150 g smoked bacon
  • 3 to 4 cloves of garlic


  • Wash and dry the herbs. Take one sprig from each variety, strip the leaves, chop them, and mix them with the olive oil. Season with salt and pepper. Place the rest of the leaves in the oven and dry them for 10 minutes at 100°C.
  • Cut the bacon into thick 2 cm pieces and insert them into the chicken, followed by the herb cheese. Next, add the dried herbs and garlic to the center of the chicken.
  • Season the poulard with salt and pepper. Coat it with the herbed olive oil using a brush.
  • Roast on a spit for 2 to 2.5 hours, starting in a cold oven and gradually increasing the temperature to 175°C. Regularly baste the poultry during cooking.

Julie's advice:

Francine places the quartered potatoes in a dish under the poularde.

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