Recipe Overview
Roasted Poulet with Mushrooms is a whole baby chicken preparation built around a soft chicken-and-bread farce, fresh rosemary, sage and thyme, cream, mushrooms, white wine and chicken demi-glace. The updated Secondi page preserves the original two-serving recipe and 25-minute prep / 35-minute cook timing while connecting the dish to Menu Builder, Secondi Station, Live Inventory, ingredient graphics, labor allocation and Costing V2.
Chef Notes
For a cleaner, tighter roulade-style presentation, truss the bird after stuffing and chill it for about 10 minutes before roasting. This helps the slices remain neat and keeps the farce from pushing out during service.
Connected Experience
Raw ingredients are priced from matching Live Inventory units. Chicken Demi-Glace is treated as a reusable prepared component so its upstream ingredients and labor can be inherited once its finished yield is registered, preventing double counting in the final Secondi plate.
Ingredients
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Whole Baby Poulet — 700 g · young chicken, partially deboned, legs and wing tips left onPOULTRY-CHICKEN-001
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Fresh Rosemary — 2 g · finely chopped (about 1 sprig)fresh_rosemary
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Garlic — 6 g · chopped (about 2 cloves)TC-VEG-GARLIC-001
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Fresh Sage — 3 g · choppedHERB-SAGE-COMMON
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Fresh Thyme — 1 g · choppedTC-HERB-THYME-001
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Ground Chicken Breast — 85 g · ground for the farcechicken_breast
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White Sandwich Bread — 40 g · crusts removed (about 2 slices)sandwich_bread
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Heavy Cream — 240 ml · dividedTC-DAIRY-CREAM
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Chicken Demi-Glace — 240 ml · prepared componentchicken_demi_glace
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White Wine — 120 ml · dry, for deglazingwhite_wine
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Button Mushrooms — 85 g · slicedbutton_mushrooms
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Sea Salt — to tasteSPICE-SALT-0001
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Black Pepper — to tasteSPICE-PEPPERCORN-BLACK
Preparation
Timing authority: 25 minutes preparation and 35 minutes cooking are from the source recipe. The 2-minute per-serving finishing allowance and 8-minute cleanup allowance are operational planning assumptions pending a timed production test.
- Clean and partially debone the baby poulet, leaving the leg and wing tips intact for presentation. Pat the skin dry.
- Soak the bread in part of the heavy cream. Mix the soaked bread with the ground chicken, salt, and pepper to create a soft stuffing.
- Stuff the cavity with the chicken-and-bread mixture. Rub the outside with chopped rosemary, sage, thyme, salt, and black pepper.
- Roast at 350°F (175°C), covered, until the center reaches 165°F (74°C). Uncover near the end to crisp and brown the skin.
- Deglaze the roasting pan with the white wine and add the chicken demi-glace; reduce slightly. Sauté the mushrooms separately, then combine them with the reduction. Adjust seasoning and finish with a splash of the measured cream if desired. Slice and serve with the mushroom sauce.
Service Suggestions
Slice the roasted poulet cleanly and serve with the mushroom demi-glace. For a tighter roulade-style presentation, truss the stuffed bird and chill it for 10 minutes before roasting so the slices remain neat and the farce stays contained.
Dietary / HACCP Notes
Contains dairy and gluten. The source recipe uses heavy cream and white bread. Cook the stuffed poultry until the center reaches 165°F / 74°C before service. Salt and black pepper are listed to taste and are intentionally not assigned invented food-cost or deduction quantities.
| Calories | ~420 kcal |
| Protein | 38 g |
| Carbohydrates | 12 g |
| Fat | 22 g |
| Fiber | Not specified in source |
| Cholesterol | Not specified in source |
| Sodium | Varies with demi-glace and seasoning |