The poulard is a free-range hen, naturally fed and slow-grown in the Sierra de Cádiz, at Finca Loma Verde.
Salt the poulard generously and massage it in.
Grate the butter and put it in a mortar with the crushed garlic, chopped parsley and the juice of a lemon; mix well and leave it to chill.
Using a spatula, ease the skin away from the poulard's flesh, then work the butter mixture underneath, massaging it so it spreads evenly.
Stuff the cavity with the figs, the Iberian jowl and the raisins.
Brush the poulard, before and during cooking, with a mixture of soy sauce, rosemary, pepper and thyme, and add a good splash of Pedro Ximénez.
Place it in a roasting dish and put it in the oven, preheated to 150°C. It cooks for two hours at 150°C: the first hour covered and the second uncovered, turning it every half hour and brushing it with the sauce.
And this is the result.
