Name: Poule au Pot
Yield: Serves 8
Cuisine: France
Ingredients: ¼ lb/125 g very fine noodles or French bread, sliced diagonally; 2 lb/1 kg leeks, trimmed and split; 1 lb/500 g small turnips; 1 tbsp salt; 1 clove garlic, chopped; ½lb/250 g raw or cooked smoked ham, ground; chicken liver and heart; ½ onion, chopped; 4 slices dry white bread; 1 tbsp/15 g butter; 1 cup/250 ml milk; 1 cinnamon stick; 1 egg, beaten to mix; 1½ lb/750 g medium carrots, trimmed; 1 stalk celery, cut in pieces; 1 tsp black peppercorns; 6-9 lb/3-4 kg boiling fowl; 1 onion, studded with 2 cloves; large bouquet garni; salt and pepper; 4 tbsp chopped parsley; pinch grated nutmeg; 5 qt/5 l water (more if necessary)

Preparation info

Serves
8

Difficulty
Medium

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Poached chicken in the pot is a complete meal. The cooking broth is served as soup, followed by stuffed chicken with vegetables.

Ingredients

6-9 lb/3-4 kg boiling fowl
1 onion, studded with 2

Method

To make the stuffing: soak the bread in the milk for 10 minutes, then squeeze it dry and crumble it. Melt the butter and fry the onion until soft. Add the chicken liver and heart and sauté for 1-2 minutes until brown but still pink in the center. Cool slightly, then chop the mixture and stir into the breadcrumbs with the ham, garlic, parsley, nutmeg, salt and pepp

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Poule au Pot

Ingredients

Method

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