Poule au Pot
none
Description
Simple boiled stuffed chicken with vegetables, arrange carved chicken, stuffing and vegetables on a dish and serve broth on a sauce bowl.
Ingredients
- 6-9 lb boiling fowl
- 2 cloves
- 1 onion, studded with the cloves
- bouquet garni
- 1 tsp black peppercorns
- 1 stick celery, chopped
- 1 stick cinnamon
- 1 Tbs salt
- 4 slices slightly dry white bread
- 1 cup milk
- ½ onion, chopped
- ½ Tbs butter
- chicken liver
- 1 cup smoked ham, finely chopped
- 1 clove garlic, finely chopped
- 4 Tbs chopped fresh parsley
- 1 pinch grated nutmeg
- salt
- pepper
- 1 egg, beaten
- 1½ lb carrots, peeled and sliced
- 2 lb leeks, cut lengthwise
- 1 lb small turnips
Methods/steps
Preparing the stuffing
- Soak bread in milk. Squeeze dry.
- Heat butter in a pan over a medium heat. Cook onion until soft but not brown.
- Add chicken liver and cook until seared outside but still pink inside. Chop.
- Mix onion, liver, and bread with the rest of the ingredients, including the beaten egg, and season.
Cooking the chicken
- Stuff the neck cavity loosely. Truss the chicken.
- Place chicken in a pan large enough to hold the chicken plus the vegetables.
- Add studded onion, bouquet garni, peppercorns and celery. Cover with water and bring to the boil. Cover and simmer for about 1 hour.
- Add the vegetables and simmer for 1 hour more.
- Remove chicken then reduce broth to concentrate flavor.
- Carve the chicken before serving.
Additional Tips
Skim, if necessary, when the chicken comes to the boil.
Reviews
