Poule au Pot

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

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