Poule Au Pot

Ingredients

• Parsley - A handful, chopped
• Ground pork - 200 grams
• Egg - 1
• Bread crumbs - 1 cup
• Salt and pepper - To taste
• Bouquet garni - 1 (a bundle of herbs tied together)
• Garlic - 2 cloves, minced
• Celery - 2 stalks, cut into chunks
• Onion - 1, peeled and cut into chunks
• Carrots - 2, peeled and cut into chunks
• Leek - 1, cleaned and cut into chunks
• Whole chicken - 1 (about 1.5 kg)

Instructions

1. Clean the chicken and pat it dry.
2. In a large pot, add the chicken, leek, carrots, onion, celery, garlic, bouquet garni, salt, and pepper. Cover with water and bring to a boil.
3. Reduce the heat and let it simmer for about 1.5 hours.
4. In the meantime, prepare the stuffing by mixing the bread crumbs, egg, ground pork, parsley, salt, and pepper.
5. Stuff the chicken with this mixture and tie the legs together to keep the stuffing inside.
6. After 1.5 hours, remove the chicken from the pot and set it aside.
7. Strain the broth and return it to the pot. Add the stuffed chicken and continue to simmer for another 30 minutes.
8. Serve the chicken with the broth and vegetables on the side.