Poulet Farci En Cocotte

Stuffed Chicken En Cocotte

This is a typically French way of cooking chicken.


  • 1 young chicken
  • ¼ lb. chicken’s liver
  • a handful of bread soaked in milk and well pressed
  • 1 or 2 shallots
  • 1 small onion, parsley, mixed herbs, salt and pepper, butter


Clean and pick the chicken’s liver carefully, and chop very finely, as well as the shallots and parsley. Mix with the bread, parsley and herbs. Season with salt and pepper. Melt a little butter in a saucepan and, when hot, put in the mixture, and cook on a moderate fire, stirring frequently for about 10 to 15 minutes. Bind with 1 egg. Stuff the chicken with this mixture: Put about 4 ozs. of butter in an earthenware cocotte or casserole, put the chicken in when the butter is hot, and let it get a nice golden colour, turning it and basting frequently. Season with salt and pepper, put the lid on the casserole and place in a moderate oven and simmer gently till the chicken is quite tender. The time depends on the size and weight of the chicken. It should be basted frequently. When done, carve the chicken, put the pieces back in the casserole, and serve.