Name: Poule au Pot (Stuffed chicken in the pot with stuffed cabbage & poached brioche)
Yield: Serves 8
Cuisine: British
Ingredients: 20 g/¾ oz fresh yeast; salt and freshly ground pepper; 100 g/4 oz bayonne ham, chopped; 2 eggs; 1 boiling chicken; 100 g/4 oz damp breadcrumbs; a pinch of cinnamon; 100 g/4 oz chicken livers, fried in fat and chopped; 3 eggs; 5 l/8¾ pt cold water; 6 carrots; 1 tablespoon chopped chives; 1 teaspoon chopped tarragon; 100 g/4 oz spinach, cooked and chopped; 1 tablespoon chopped parsley; 15 g/½ oz duck fat; 100 g/4 oz cornmeal; 750 ml/1¼ pt milk; 75 cm/30 in sausage casing; 1 savoy cabbage; 500 g/1 lb 2 oz Farce à tout faire; 50 g/2 oz plain flour; 4 eggs; 150 ml/5 fl oz milk; 1 onion, finely chopped; 20 g/¾ oz duck fat; 25 g/1 oz bayonne ham, diced; a pinch of salt and sugar; 100 ml/4 fl oz lukewarm water; 2 kg/4½ lb veal bones, chopped

Preparation info

Serves
8

Difficulty
Complex

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

Stuffing

1 boiling chicken
100 g/4 oz damp breadcrumbs

Europe
France
United Kingdom
Main course
Summer
Mediterranean

Method

Stuffing

Mix together all the stuffing ingredients and stuff the chicken. Sew up the neck and body openings with a needle and thread. Put the chicken in a very large pot with the cold water and bring to the boil. Simmer for 10 minutes, skimming the surface carefully, then add all the vegetables, seasonings and the veal bones. Simmer, uncovered, for 2½ hours

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Ingredients

Stuffing

Method

Stuffing

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