Prepare poulard ready for roasting. Push 2 to 3 stalks of thyme into the belly, season the outside and inside with salt and season with pepper. In a casserole dish, over medium heat, gently sear the poularde until golden brown on all sides. Finally, add the peeled garlic cloves, extinguish with a dash of white wine, put the lid on and place in the oven at 180 to 200 degrees for 1 hour. Check occasionally to see if it is browning, then add white wine. Remove the lid during the last 20 minutes. Remove from stove, rest poularde a little bit, disassemble and bring to table. Put the garlic cloves with the gravy in a sauce boat and offer with it. Baguette with it is a must. If white wine, then a Chardonnay with muscle. If red wine, then a strong growth with which one associates “country wine”.
Our tip: use your favorite red wine for cooking!