“Stewed” Chicken and Vegetables

But for cooking times, a poule-au-pot is prepared like a pot-au-feu, the hen or chicken being added an hour or so after the beef. The chicken is sometimes stuffed, but the stuffing (farce—or, in the southwest, farci), delicious in itself, adds neither to the quality of the chicken nor to that of the bouillon. If a stuffing is to be part of the garnish, it seems best to stuff a cabbage and braise it apart in a few ladles of fatty