Poule au pot
Simple boiled stuffed chicken with vegetables, arrange carved chicken, stuffing and vegetables on a dish and serve broth on a sauce bowl.
Ingredients
6 pounds fowl (boiling fowl)
2 clove
1 1⁄2 onion (1 studded with the cloves, 1/2 chopped for stuffing)
1 teaspoon pepper (black peppercorns)
1 celery (chopped)
1 tablespoon salt
4 slices bread (white bread, slightly dry)
1 cup milk
1⁄2 tablespoon butter
1 liver (the chicken liver)
1 cup ham (smoked ham, finely chopped)
1 clove garlic (finely chopped)
4 tablespoons parsley (fresh, finely chopped)
1 nutmeg (grated)
seasoning (salt and pepper to taste)
1 egg (beaten)
1 1⁄2 pounds carrot (peeled and sliced)
2 leek (cut into strips, lengthwise)
Instructions
Preparing the stuffing
- Soak bread in milk. Squeeze dry.
- Heat butter in a pan over a medium heat. Cook onion until soft but not brown.
- Add chicken liver and cook until seared outside but still pink inside. Chop.
- Mix onion, liver, and bread with the rest of the ingredients, including the beaten egg, and season.
Cooking the chicken
- Stuff the neck cavity loosely. Truss the chicken.
- Place chicken in a pan large enough to hold the chicken plus the vegetables.
- Add studded onion, bouquet garni, peppercorns and celery. Cover with water and bring to the boil. Cover and simmer for about 1 hour.
- Add the vegetables and simmer for 1 hour more.
- Remove chicken then reduce broth to concentrate flavor.
- Carve the chicken before serving.
Yield
8 servings
Preparation time
20 minutes
Cooking time
2 hours, 30 minutes
Total time
2 hours, 50 minutes
Notes
Skim, if necessary, when the chicken comes to the boil. Season chicken and stuffing with salt and pepper to your taste. Once cooked, check and correct the seasoning, if needed.
Source
moderate, simmer
poultry, main course, dinner
French food recipes
Food in Europe
Food in Europe