Stuffed Boiled Hen

Name: Stuffed Boiled Hen (Poularde farcie)
Prep time: 25 min
Cook time: 2 h 40 min
Total time: 3 h 5 min
Cuisine: French
Ingredients: 1 large clove garlic; ½ cup (120 ml) milk; 1 cup (50 g) fresh bread crumbs; 4 chicken livers; 2 eggs; 3 ½ oz. (100 g) salt pork; 1 small bunch parsley; 2 shallots; 4 large leeks; 1 bunch celery; 2 onions; 4 to 6 medium carrots (about 2 lb./1 kg); 3 peppercorns; 1 clove; ¼ bay leaf; 1 sprig thyme; 5 lb. (2.2 kg) top-quality stewing hen, giblets included; 2 ½ tablespoons (40 g) kosher salt; Salt and pepper; Salt and pepper

Poularde farcie

Preparation info

Serves
4 to 6

Difficulty
Medium
Ready in
3 hr 30

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

5 lb. (2.2 kg) top-quality stewing hen, giblets included
4 chicken livers

Main course
Gluten-free

Method

About one hour and a half ahead of time, take all of the ingredients out of the refrigerator.

First make the stuffing. Chop the chicken livers. Chop the hen’s liver and heart, and set aside in a bowl with the other chopped livers. Place the crumbed bread in another bowl with the milk and leave for about 10 minutes, or until the bread has completely softened. Peel the garlic and the shal