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Poule Au Pot

Spoon stuffing into the cavity of the chicken.
Poule au pot. The broth is served as a soup to start the meal. Place in a large stockpot. Add 6 quarts water and 1 2 teaspoon salt.
Bring to the boil then reduce the heat and simmer for 10 minutes. In a bowl mix the creme fraiche with the cooking juice. Tie the celery stick the thyme and the bay leaves together to make a bouquet garni.
Lift the chicken from the boiling water onto a dish and discard the cooking liquid. Poule au pot literally chicken in a pot is typical sunday dinner fare in the french countryside. It is a sort of chicken stew cooked in a casserole dish in vegetable stock.
A whole chicken is filled with a seasoned bread stuffing and gently poached along with vegetables in simmering broth. Press cloves into onion and place in a piece of cheesecloth along with bay leaves thyme parsley peppercorns celery and cinnamon stick. Cover and cook for an hour and a half.
In a large pot put the chicken the wine the water the bouquet garni the carrots the potatoes the leeks. Poule au pot is an emblematic recipe of french cuisine and a speciality of béarn. To make the stuffing put all the ingredients in a large bowl and mix to combine.
Poule au pot this poule au pot recipe is an easy chicken version of pot au feu made famous by henri iv of france who seeing that many of his subjects were so poor and could not afford meat quite as often as they should declared that it was his ambition that all his people should have a chicken in the pot on a sunday.
Source : pinterest.com