Leave the nuts and prunes to soak into oloroso sherry for, at least, a couple of hours. Preheat the oven to 392ºF. Mix the beef meat with chopped Iberian pork dewlap, add the foie, nuts, eggs and bread slices previously moist with cream, milk or poultry stock. Season it with thyme and mix the whole sufficiently. Stuff the poularde with the filling, close and tie or sew it trying to return it to its original shape. Set it on an oily baking sheet and bake to 347ºF. for 80 or 90 min. It is advisable to frequently cover it with its own juice. To calculate the baking time we calculate about 20 minutes for every kilo of stuffed poularde. Once roasted; let it rest for 20 minutes before serving.
Garnish:
Tips:
We can substitute a nut by any other one to our taste, such as pine nuts, almonds, chestnuts, raisins, dried peaches, etc. It is known by poularde a hen that has been spayed for fattening which has not laid eggs yet and it is about six and nine months old and weights between 2 and 3 kilo.
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