World Food and Wine
what people eat and drink worldwide

Poule au pot

Simple  boiled stuffed chicken with vegetables, arrange carved chicken, stuffing and  vegetables on a dish and serve broth on a sauce bowl.

Ingredients

6 lb fowl (boiling fowl)
2 clove
1 1⁄2 onion (1 studded with the cloves, 1/2 chopped for stuffing)
1 bouquet garni
1 t pepper (black peppercorns)
1 celery (chopped)
1 T salt
4 sli bread (white bread, slightly dry)
1 c milk
1⁄2 T butter
1 liver (the chicken liver)
1 c ham (smoked ham, finely chopped)
1 clv garlic (finely chopped)
4 T parsley (fresh, finely chopped)
1 nutmeg (grated)
  seasoning (salt and pepper to taste)
1 egg (beaten)
1 1⁄2 lb carrot (peeled and sliced)
2 leek (cut into strips, lengthwise)

Instructions

Preparing the stuffing

  1. Soak bread in milk. Squeeze dry.
  2. Heat butter in a pan over a medium heat. Cook onion until soft but not brown.
  3. Add chicken liver and cook until seared outside but still pink inside. Chop.
  4. Mix onion, liver, and bread with the rest of the ingredients, including the beaten egg, and season.

Cooking the chicken

  1. Stuff the neck cavity loosely. Truss the chicken.
  2. Place chicken in a pan large enough to hold the chicken plus the vegetables.
  3. Add studded onion, bouquet garni, peppercorns and celery. Cover with water and bring to the boil. Cover and simmer for about 1 hour.
  4. Add the vegetables and simmer for 1 hour more.
  5. Remove chicken then reduce broth to concentrate flavor.
  6. Carve the chicken before serving.
Total time
2 hours, 50 minutes
Cooking time
150
Preparation time
20
Yield
8 servings

Notes

Skim, if necessary, when the chicken comes to the boil. Season chicken and stuffing with salt and pepper to your taste. Once cooked, check and correct the seasoning, if needed.

Source

French cuisine

moderate, simmer
poultry, main course, dinner
French food recipes
Food in Europe