Poule au Pot

Name: Poule au Pot
Yield: Serves 6
Cuisine: French
Ingredients: 1 cup/225 ml heavy cream; 1 tbsp/14 g whole black peppercorns; ½ lb/225 g chicken livers, chopped; ½ bunch of flat parsley (about 1½ ounces/32 g); 1 shallot, finely chopped; 1 egg yolk; ½ lb/225 g cornichons; 4 carrots, cut into 3-inch/8-cm sticks (big, chunky, Flintstones-like batons are fine); 1 cup/225 g stale bread, cut into cubes; 1 6-lb/2.7-kg chicken or capon (basically a big, tough old bird); ½ cup/112 g Dijon mustard; salt and pepper; 6 whole cloves; ½ cup/112 g sea salt; 6 leeks, white part only, thoroughly washed and rinsed; 2 medium onions, peeled and cut in half; 1 head of cabbage, cut into 8 pieces; 2 celery ribs, cut into 3-inch/8-cm sticks; 2 small turnips, peeled and cut into 4 pieces each; 1 bouquet garni; 1 lb/450 g pork sausage, squeezed from casing and crumbled; 6 small potatoes

Preparation info

Serves
6

Difficulty
Complex

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

1 cup/225 g stale bread, cut into cubes
1 cup/225

Americas
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United States
France
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New York

Method

Prep

In the mixing bowl, combine the bread and the heavy cream. Allow the bread to absorb the liquid. Add the chicken livers, shallot, parsley, egg yolk, sausage, and salt and pepper and mix well, taking care to not crush the ingredients. Wash the interior of the chicken, stuff it with the mixture, and then sew the cavity closed with the string and trussing