La Poule au Pot

Name: La Poule au Pot
Yield: Serves 4 to 6
Ingredients: salt, pepper; salt, pepper; parsley stalks; bay leaf; 12 young carrots, peeled or scrubbed; 12 small turnips, peeled; 12 pickling onions or shallots, peeled; 12 pickling onions or shallots, peeled; 1 small cabbage, cut into wedges; 200 g (7 oz) belly pork, rind removed, and minced; 2-3 garlic cloves, peeled and crushed; 1 onion or shallot, peeled and finely chopped; 1 onion or shallot, peeled and finely chopped; handful of parsley, finely chopped; 6 heaped tablespoons fresh breadcrumbs; 2 free-range egg yolks; 1 large oven-ready free-range or organic chicken, about 2 kg (4 lbs., with giblets; 1 veal shin bone, chopped (ask your butcher to do this for you), or pig’s trotter; 1 veal shin bone, chopped (ask your butcher to do this for you), or pig’s trotter; large sprig of lemon thyme or plain thyme; 1 veal shin bone, chopped (ask your butcher to do this for you), or pig’s trotter; 1 celery stalk; large sprig of lemon thyme or plain thyme; 1 onion stuck with four cloves; 1 onion stuck with four cloves; freshly grated nutmeg; salt; pepper

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

1 large oven-ready free-range or organic chicken, about 2 kg (4 lbs., with giblets

Main course
Gluten-free

Method

Mix all the stuffing ingredients together with the finely chopped heart, liver and gizzard.

If the chicken is trussed, remove the string if you wish to stuff the bird. Spoon the stuffing into the cavity, having first removed any excess fat, and either sew up the vent or secure it closed with cocktail sticks.

Put the chicken, veal bone or pig’s trotter, thyme, celery stalk and on