Poulet Farci en Daube. II.

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Prepare a tender chicken exactly as indicated above; but instead of boiling it, cook it in the following manner: brown it well in butter and put it in a fireproof dish on a bed of small onions, slices of carrots, parsley, bits of bacon rind. Add salt and pepper and cook for half an hour on a moderate fire. Then add a glassful of consommé, cover the dish and let it simmer for about three hours. When cooked, remove the chicken and squeeze all the vegetables in a sieve to obtain the gravy.