Poule-au-Pot Henri IV

Name: Poule-au-Pot Henri IV (Good King Henry’s Chicken in the Pot)
Yield: Serves 4 to 6
Cuisine: France
Ingredients: milk, to moisten; milk, to moisten; 2-3 tablespoons finely chopped parsley; 1 level teaspoon dried tarragon or chervil; ¼ pound green bacon; ¼ pound fresh pork; 2-3 cloves garlic; ¼ pound dry breadcrumbs; salt and freshly-ground black pepper; 1 level teaspoon dried tarragon or chervil; generous pinch mixed spice; 2 eggs; salt and freshly-ground black pepper; freshly-ground black pepper; 1 teaspoon salt; 2 leeks; 2 carrots; 1 veal knuckle; 1 fine fat chicken (3 ½-4 ½ pounds); 1 bouquet garni (celery, parsley, bay leaf); 1 bouquet garni (celery, parsley, bay leaf); 1 bouquet garni (celery, parsley, bay leaf); 1 bouquet garni (celery, parsley, bay leaf); 2 potatoes; 2 turnips; 1 Spanish onion, stuck with 2 cloves; few cabbage leaves, if available

Good King Henry’s Chicken in the Pot

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 fine fat chicken (3 ½-4 ½ pounds)

Europe
France
Main course
Mediterranean

Method

To Make Court-Bouillon

Combine gizzard, heart, wing-tips, neck and feet of the chicken with veal knuckle, salt, pepper, vegetables and bouquet garni in a large saucepan. Add 3 quarts of water and bring to the boil. Skim, lower heat and simmer, covered, for 1 hour.