Poule au Pot

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

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

Europe
France
Dinner
Mediterranean

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