Poule Au Pot
|Hen||1 Large, cleaned|
|Carrots||4 , chopped|
|Leeks||4 , chopped|
|Turnips||4 , chopped|
|Onions||4 , chopped|
|Garlic||3 Clove (15 gm), mashed (Adjust Quantity As Per Taste)|
|Clove||1 , chopped|
|Bayonne ham||1 Large, chopped|
|White bread slices||10 , crusts removed, soaked in milk and pressed dry|
|Hen's liver||1 , sauteed in butter and chopped|
|Garlic||4 Clove (20 gm), mashed|
|Shallots||4 , chopped|
1 Clean the hen throughly.
2 In a food processor, put all the stuffing ingredients and blend.
3 Stuff the hen with the prepared stuffing and sew the hen firmly at the ends.
4 In a very large pot, put the hen with vegetables, garlic, clove, bouquet garni, salt and pepper, and cover with water.
5 Simmer gently for 2 hours atleast.(Gibets including feet can be cooked with the chicken.)
6 Serve hot.
If you like your vegetables crisp, add them during the last 15 minutes of cooking.