Poule au Pot

Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

Ingredients

  • 1 large chicken, about lb / 1.90 kg
  • 1 veal bone or

Method

First make the stuffing, if using. Mix all the ingredients together with the finely chopped heart, liver and gizzard from the chicken. If the chicken is trussed, remove the string and spoon the stuffing into the cavity, having first removed any excess fat. Either sew up the vent or secure it closed with cocktail sticks or skewers.

Put the chicken (stuffed or not), veal bone or pig’s tro