Poule au pot

Name: Poule au pot
Yield: Feeds four to six
Ingredients: 3 stalks celery; 2 small onions, peeled; 2 turnips, peeled; 4 smallish leeks, cleaned and trimmed; 250 g (9 oz) minced pork or chicken; 6 medium carrots, peeled; freshly grated nutmeg; 250 g (9 oz) minced pork or chicken; sprigs of fresh thyme and parsley; salt and freshly ground pepper; sprigs of fresh thyme and parsley; 6 small potatoes, peeled; salt and freshly ground pepper; 1 egg, lightly beaten; 2 tbsp freshly chopped parsley; 2 rashers bacon, finely diced; ½ cup milk; 2 slices stale bread; 1 free range chicken, size 16 or 18 (3 to 4 lb)

Preparation info

Feeds
four to six

Difficulty
Medium

Appears in

Old Food

By Jill Dupleix

Published 1998

About

There is both a magnificence and a humility about this whole stuffed, poached chicken, served with vegetables in its own soupy juices, and I can’t decide which sentiment is the more appealing. It has been the great middle-class dream ever since the good King Henry IV of Navarre wished that all his subjects might have a chicken in the pot (poule au pot) on every Sunday of the year.

Ingredients

Dinner

Ingredients

Method