Potée of Pigeons, Guinea Fowl and Chicken with Vegetables

Name: Potée of Pigeons, Guinea Fowl and Chicken with Vegetables (Potée bressane aux trois volailles)
Yield: For eight people
Cuisine: French
Ingredients: 3 farmed pigeons; 1 free-range guinea fowl, weighing about 1.5 kg (3 lb 2 oz); 1 free-range chicken, weighing about 1.8 kg (4 lb); 1 kg (2¾ lb) carrots, peeled; 4-5 leeks, cleaned; 2 onions, stuck with 4 cloves; 2 onions, stuck with 4 cloves; 1 bouquet garni; 500 g (1 lb 2 oz) turnips, peeled; 100 g (3½ oz) celery stalks; 10 waxy potatoes; 1 Savoy cabbage; salt, freshly ground pepper; salt, freshly ground pepper

Potée bressane aux trois volailles

Preparation info

For
eight
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

3 farmed pigeons
1 free-range guinea fowl, weighing about 1.5 kg (3

Europe
France
Main course
Gluten-free
Winter

Method

Making the bouillon

Put all the necks, wings, feet, etc., from the poultry into a large saucepan with two carrots, the green leaves of the leeks, the onions and the bouquet garni. Bring to the boil, skim and simmer for 1 hour.

Remove the poultry trimmings, herbs and vegetables with a skimmer. Season carefully.