Chicken in the Pot

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 boiling fowl (5-6 pounds)
  • 1 pound lean pickled pork


Clean, singe and truss boiling fowl. To make the stuffing, put chicken liver, ham, pork and garlic through the finest blade of the mincer. Moisten breadcrumbs with milk; combine with minced meats and add finely chopped parsley, dried tarragon or chervil, mixed spice and eggs, and season to taste with salt and pepper. Mix well, adding more milk if necessary to make a fairly loose mixture.