Poule au Pot

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

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