Chicken in the Pot

Name: Chicken in the Pot
Yield: Serves 6 to 8
Ingredients: ¼ pound parma ham or cooked ham; 1 large turnip; 1 large onion stuck with 4 cloves; 1 small cabbage, quartered; 1 pound lean pickled pork; ¼ pound fresh pork; 1-2 cloves garlic; butter; milk, to moisten; ½ level teaspoon dried tarragon or chervil; 2-3 tablespoons finely chopped parsley; ¼ pound dry breadcrumbs; 2 eggs; generous pinch mixed spice; 1 boiling fowl (5-6 pounds); salt and freshly ground black pepper; thyme; freshly ground black pepper; 12 small white onions; water or stock; 12 small potatoes; 1 pound green beans; bay leaf; 12 small carrots; chicken liver

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

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

Main course
Spicy

Method

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.