Poule au Pot

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

Europe
France
Main course
Mediterranean

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