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Poule Au Pot
Savor the traditional French comfort food, Poule Au Pot, a dish that was famously known as the favorite of King Henry IV. A whole chicken, generously stuffed and gently simmered with aromatic vegetables, it not only provides a luscious, tender chicken but also a rich, flavorful broth that warms the soul. This classic recipe brings a royal touch to your dinner table, echoing the culinary history of France right in your home.
Ingredients
- Whole chicken
- 1, about 3-4 lbs
- Ground pork
- 1/2 cup
- Egg
- 1
- Bread crumbs
- 1/2 cup
- Parsley
- 1/4 cup, chopped
- Salt
- to taste
- Pepper
- to taste
- Bouquet garni
- 1 (a bundle of thyme, bay leaves, and parsley)
- Garlic
- 2 cloves, minced
- Celery
- 2 stalks, chopped
- Onion
- 1, chopped
- Carrots
- 2, chopped
- Leek
- 1, chopped
Instructions
- Clean the chicken thoroughly and pat it dry with a paper towel.
- Prepare the stuffing by mixing the ground pork, bread crumbs, egg, parsley, salt, and pepper in a bowl. Once mixed, stuff this mixture into the chicken, and tie the legs together to secure the stuffing inside.
- In a large pot, add the chicken, leek, carrots, onion, celery, minced garlic, bouquet garni, salt, and pepper. Add enough water to cover all the ingredients and bring to a boil over high heat.
- Reduce the heat to low, cover the pot, and let it simmer for about 1.5 hours.
- After 1.5 hours, carefully remove the chicken from the pot, ensuring not to disturb the stuffing, and set it aside.
- Strain the broth into another pot, discarding the vegetables and bouquet garni. Return the broth to the heat and add the stuffed chicken back into it. Continue to simmer for another 30 minutes.
- To serve, carve the chicken and plate with a ladle of the rich broth and a side of your favorite vegetables or a fresh baguette. Bon appétit!
Dietary Information
Servings: 4-6 Dish Type: Main Prep Time: 30 minutes Cook Time: 2 hours Calories: 600 Fat: 34g Carbs: 20g Protein: 50g Sodium: 400mg Sugar: 3g
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