Poule Au Pot
Poule au Pot is a classic French dish where a chicken is stuffed and slowly boiled to create a rich, flavorful broth. The chicken and stuffing are then served alongside the broth.
Ingredients - Serves 6
- 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)
Let's Get Started
- Clean the chicken and pat it dry.
- 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.
- Reduce the heat and let it simmer for about 1.5 hours.
- In the meantime, prepare the stuffing by mixing the bread crumbs, egg, ground pork, parsley, salt, and pepper.
- Stuff the chicken with this mixture and tie the legs together to keep the stuffing inside.
- After 1.5 hours, remove the chicken from the pot and set it aside.
- Strain the broth and return it to the pot. Add the stuffed chicken and continue to simmer for another 30 minutes.
- Serve the chicken with the broth and vegetables on the side.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Calories: 550
- Fat: 30g
- Carbs: 20g
- Protein: 50g
- Sodium: 800mg
- Sugar: 5g
