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Poule Au Pot

chef.pierre's picture
Ingredients
  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
  Bouquet garni 1
  Salt To Taste
  Pepper To Taste
For stuffing
  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
  Eggs 2
  Garlic 4 Clove (20 gm), mashed
  Shallots 4 , chopped
  Cinnamon piece 1
Directions

MAKING
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.)

SERVING
6 Serve hot.

TIP
If you like your vegetables crisp, add them during the last 15 minutes of cooking.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Poultry
Interest: 
Party
Servings: 
4

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