Divide poulard into pieces. Peel the onions, remove the peel from the potatoes. Season meat with salt, fry in half the butter and oil until golden brown. Sprinkle with rosemary. With the exception of the breast pieces, place in a roasting pan.
Let sugar melt in the roasting fat, glaze onions in it for 5 minutes, season with salt, extinguish with the vermouth, add to the poularde form. Fry the potatoes in the remaining butter, season with salt and add.
Roast in the heated oven at 175 °C for 1 hour. After 20 min. turn the onions and potatoes to the other side, add the brisket and the stock. Chop the parsley and the deseeded chili pepper, grate the lemon peel finely, squeeze the juice. Mix everything together, sprinkle over onions and potatoes. Drizzle juice of one lemon over poularde. Bring to the table immediately.
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