Poule au Pot

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; 100 ml/4 fl oz lukewarm water; salt and freshly ground pepper; 2 garlic cloves, chopped; 100 g/4 oz chicken livers, fried in fat and chopped; a pinch of cinnamon; 25 g/1 oz shallots, chopped; 2 eggs; 100 g/4 oz bayonne ham, chopped; 100 g/4 oz damp breadcrumbs; 1 boiling chicken; 1 savoy cabbage; 1 tablespoon chopped chives; 700 g/1½ lb plain flour; 2 celery stalks; 6 carrots; 4 leeks; 3 onions; 1 bouquet garni; 75 cm/30 in sausage casing; 2 cloves; 1 teaspoon chopped tarragon; a pinch of salt and sugar; 150 ml/5 fl oz milk; 20 g/¾ oz duck fat; 25 g/1 oz bayonne ham, diced; 1 onion, finely chopped; 1 tablespoon chopped parsley; 4 eggs; 5 l/8¾ pt cold water

Stuffed chicken in the pot with stuffed cabbage & poached brioche

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