Poule au Pot d’Henri iv

Stuffed Chicken with Pot-au-feu

Preparation info

    • Difficulty

      Complex

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

This is the famous chicken King Henry IV referred to when he said, “I wish that, every Sunday, my peasants of France may have la poule au pot.” This is indeed a king-sized meal!

Ingredients

Pot-au-feu

  • 1 (3-pound) beef pot roast
  • 2 pounds marrow bones

Method

  1. Put pot roast, bones, chicken neck and giblets, stock, and wine into a large kettle. Clean leeks, tie into a bundle, add. Bring to a boil and then reduce the heat to a simmer. Remove the scum as it collects on top of the liquids and discard.
  2. Make stuffing for chicken. Cut pork and veal into fine cubes. Cut bacon into very th