← Back to Search Results
poaching French
Chicken in the Pot

Photo by: Joseph De Leo
Comments: 2
 

Recipe

This is a version of the French dish known to the world as poule au pot. It is the custom in France to drink bowls of the broth followed by the chicken.

Yield: Serves four

Ingredients

  • 1 large roasting chicken, 4 to 5 pounds, liver and gizzard reserved
  • ½ lemon
  • ½ pound sausage meat
  • 2 medium onions, finely chopped
  • 1 medium clove garlic, chopped
  • 1½ cups dry bread crumbs
  • 1 tablespoon chopped parsley
  • Pinch of dried thyme
  • Salt and freshly ground black pepper to taste
  • 6 egg yolks, beaten
  • Crust of old bread
  • 1 pound beef shin
  • 1 pound veal neck
  • Salt pork or bacon
  • Cold water to cover

Directions

Rub the interior of the chicken with half a lemon. Stuff it with the following mixture:

Fry the sausage meat in a skillet till it is rendered of its fat. Pour off most of the fat and add the onions and garlic. Let this cook a few minutes before adding the bread crumbs. Mix well and add the reserved liver and gizzard chopped, and the parsley, thyme, and salt and pepper. Remove from the heat and let cool. Add the beaten egg yolks. Mix thoroughly with the hands and stuff the bird, but not too tightly. Place a crust of old bread over the vent and sew it up securely. Tie the neck skin and truss the bird (see Notes). Place in a large pot with beef shin, veal neck, and a small piece of salt pork or bacon (see Variation in Notes). Cover with cold water, bring to a boil, and skim. Reduce the heat, cover, and simmer till the chicken is tender, about 50 to 60 minutes. Remove the chicken to cool. Reduce the broth by one-third until you have one that is rich and strong. Skim off the fat. Serve the hot broth in bowls, and follow with the cooled chicken and the stuffing, which may be removed and sliced. Serve with a good mustard mayonnaise and salad.

VARIATION:

Carrots and onions may be added to the broth while it is cooking, and then may be served with the soup. You may also flavor the broth with parsley, thyme, and rosemary.

Notes

Trussing the chicken or game bird is the process of tying it and skewering it before placing it in the oven. It tends to keep the bird in a compact shape during the process of Cooking. Fold the wings back so the tips are under the back. Press the legs and thighs close to the body and secure with a skewer or two run into the body of the bird. Tie string around the ends of the legs and around the tail and leave two equally long pieces of string. Carry the string around the wings, cross it in the middle of the back, and tie it securely over the breast. Always remove all string and skewers before carving and serving.


© 1989, 2001 James Beard

Note from Cookstr's Editors

Nutritional information includes 1/2 teaspoon of added salt. Nutritional information is based on using a 4 lb chicken and 2 oz of salt pork.

 

Nutritional Information

Nutrients per serving (% daily value)

1146kcal (57%)
1170mg (49%)
37g
3g
77g (119%)
0g
24g (120%)
33g
14g
577mg (192%)
5g
72g
92mg
913mg
222mcg RAE (7%)
21mg (35%)
169mg (17%)
6mg (35%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • kararota

    02.04.13 Flag comment

    Dear @Malcomd,

    Thanks so much for reaching out. Note that the recipe makes four servings, which implies very large servings - it would make sense to cut them down a bit to serve more people. We use pork sausage to calculate the nutritional information in this recipe.

    All best,

    Kara Rota
    Cookstr Editor

  • Malcomd

    02.03.13 Flag comment

    Having looked at the nutritional information that accompanies this recipe I find it hard to believe that it really contains so much fat, sodium and cholesterol (maybe the eggs in the stuffing, or use of a particularly nasty sausage meat? I'm going to try this recipe, using fewer eggs and skimming off the fat, it seems a pity to miss a dish as good as this

 

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
lidias-italy Lidia's Italy
by Lidia Bastianich
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
desserts-4-today Desserts 4 Today
by Abby Dodge
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
big-fat-cookies Big Fat Cookies
by Elinor Klivans
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?