Poule au Pot

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

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