Name: Poule au Pot
Yield: Serves 4–6
Cuisine: France
Ingredients: 2–3 garlic cloves, peeled and crushed; freshly grated nutmeg; 6 oz / 170 g belly pork, derinded and minced; 1 small cabbage, cut into wedges; 1 large chicken, about 4¼ lb / 1.90 kg; 1 veal bone or pig’s trotter; large sprig of lemon thyme or thyme; 1 celery stalk; 1 onion, peeled and studded with 4 cloves; bay leaf; freshly ground black pepper; salt; 12 small turnips, peeled; 12 young carrots, peeled or scrubbed; parsley stalks; 12 pickling onions or shallots, peeled; 6 oz / 170 g breadcrumbs; 2 egg yolks; 1 oz / 30 g parsley, finely chopped; 1 onion or shallot, peeled and finely chopped

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1 large chicken, about 4¼ 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