You are here

Poule Au Pot

creative.chef's picture
Ingredients
  Bacon slices 4
  Bulk pork sausage meat 1⁄4 Pound
  Soft bread crumbs 1 Cup (16 tbs)
  Parsley 2 Tablespoon, chopped
  Eggs 1 Small
  Stewing chicken 3 1⁄2 Pound
  Onions 4 Medium
  White turnips 4 Small
  Carrots 6 Large
  Leeks 2
  Celery stalks 4
  Drippings 1⁄4 Cup (4 tbs)
  Bouquet garni 1
  Long grain rice 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Chop bacon finely.
2) Peel onions, turnips and carrots.
3) Trim leeks and celery.

MAKING
4) Mix sausage meat, bacon, bread crumbs, parsley and seasoning and bind with eggs.
5) Spoon into chicken and truss.
6) In a large pan, heat the drippings and brown chicken all over.
7) Add one each of the onions, turnips, leeks and celery stalks and two carrots and fry for 3 minutes.
8) Pour off excess fat.
9) Add bouquet garni, giblets and col water to cover the chicken and bring to a boil.
10) Skim off any scum.
11) Cover and simmer for about 2 1/4 hours.
12) Discard vegetables and bouquet garni.
13) Add remaining vegetables and seasoning.
14) Cover and simmer for a further 45 minutes.
15) Remove from heat.
16) Strain 5 1/2 cups of broth into another saucepan.
17) Keep chicken hot.
18) Add rice to stock with salt and cover tightly.
19) Bring to a boil and simmer for 15-20 minutes till rice is tender.
20) Fluff rice and arrange on a serving dish.
21) Place chicken on rice and discard trussing strings.

SERVING
22) Arrange vegetables around chicken and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
190 Minutes
Ready In: 
200 Minutes
Servings: 
4

Rate It

Your rating: None
3.992855
Average: 4 (14 votes)