Poule au Pot

Stuffed chicken in the pot with stuffed cabbage & poached brioche

Preparation info

  • Serves


    • Difficulty


Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About



  • 1 boiling chicken
  • 100 g/4 oz damp breadcrumbs


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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