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

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

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

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Ingredients

Method

Prep

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