Poule au Pot d’Henri iv

Name: Poule au Pot d’Henri iv (Stuffed Chicken with Pot-au-feu)
Cuisine: French
Ingredients: Neck and giblets from chicken; 4 cups chicken stock; 8 carrots, chunked; 6 turnips, quartered; 1 (5-6-pound) roasting chicken, or capon; 2 teaspoons salt; Freshly ground pepper; 1 teaspoon sugar; 1 onion, minced; 1 clove garlic, minced; 2 eggs; ⅛ teaspoon pepper; ¾ pound lean pork; ½ pound lean veal; 3 slices bacon; 1 tablespoon minced parsley; 2 cups chicken stock; 1 onion, diced; ½ cup whipping cream; 2 egg yolks; 1 tablespoon Madeira; 1 tablespoon Cognac; 1 carrot, diced; ¼ cup olive oil; Salt and pepper to season; Beurre manié; Chunk butter; 1 teaspoon lemon juice; Cooking liquids; 3 tablespoons flour

Stuffed Chicken with Pot-au-feu

Preparation info

Difficulty
Complex

Appears in

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

Europe
France
Bearn
Main course
Basque
Mediterranean

Method

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.
Make stuffing for chicken. Cut pork and veal into fine cubes. Cut bacon into very th