Name: Poule au pot Henri IV, sauce gribiche
Yield: Serves 4
Cuisine: French
Ingredients: 2 eggs; 100 g (3½ oz/⅔ cup) breadcrumbs, moistened with a little water; pinch of ground cinnamon; 2 kg (4½ lb) veal bones, chopped; 25 g (scant 1 oz/2 tbsp) shallot, chopped; 2 garlic cloves, chopped; 15 peppercorns; 3 onions, quartered; 1 large boiling chicken; 6 garlic cloves, left whole; a drizzle of olive oil; salt and pepper; 100 g (3½ oz) chicken livers, cleaned and trimmed; sauce gribiche, to serve; 4 leeks, trimmed; 2 celery stalks, trimmed and cut into even lengths; 1 bouquet garni; 2 cloves; 100 g (3½ oz) Bayonne ham; 6 carrots, cut into batons; 1 small celeriac (celery root), cut into batons

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Koffmann

By Pierre Koffmann

Published 2016

About

‘Le bon roi’ Henri IV said, ‘every French man should have a poule in his pot on a Sunday’. The king’s declaration was made to show his regard for the well-being and prosperity of his people, but I like the sentiment. Poached chickens appear in many different guises and cuisines around the world and their raison d’être is the same – the deeply flavoured savoury broth and juicy, yielding meat are universally acknowledged for their ability to soothe the soul and remedy all manner of ailments.