- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 26 Times
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.
- 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
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.
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.
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.