Recipe: Poule au pot

Name: Poule au pot a la Béarnaise
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4 portions
Ingredients: Une Poule fermière(de préférence comme une top La Géline de Racan); de 1,4 kg environ vidée et prête a cuire; La farce; 300 g de chair a saucisse de belle qualité; 150 g de jambon de Bayonne taillé en petits dés,; 150 g de foies de volaille le nerf retiré hachés,; 200 g d'oignons jaunes des Cévennes ciselés; un peu de persil simple haché; 3 gousses d'ail rose dégermées et hachées; 100 g de mie de pain trempée dans du lait; 2 oeufs entiers; 1 bouquet garni, 2 clous de girofle,; Pour la Cuisson; 1 pied de porc coupé en 2,; 4 blancs de de poireaux,; 3 grosses carottes(Créances si vous trouvez),; 6 navets "boule d'or" ou petits rutabagas; 150 g de céleri rave,; 2 pommes de terres agatha épluchées et taillées en long; 1 petit panais épluché et taillé en long; 5 échalotes,,; 1/2 chou blanc blanchi; 1 petit morceau de gingembre frais; sel, poivre; jus de citron

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.7/5 (19 reviews) Meat

Prep 30 min

Cook 180 min

Total 3h30

Servings 4 serv.

Ingredients for 4 servings

For 4 guests:

Ingredients

200 g of minced meat,
3 egg yolks,
150 g of chopped chicken livers,
1 bouquet garni, 2 cloves,
1 kg of fattened chicken, 1 pig's trotter,
2 marrow bones,
1 bay leaf,
1 bunch of leeks, 3 large carrots, 6 turnips,
150 g of celeriac,
5 shallots,
1/2 cauliflower,
1/2 white cabbage,
4 potatoes,

Herbs, a pinch of thyme, salt, pepper.

Step-by-step directions

Mix the minced meat and the chicken livers together with the egg yolks. Season with thyme, salt and pepper. Form a ball by kneading well. Place this stuffing inside the fattened chicken's stomach and close it carefully. Put the fattened chicken, the pig's trotter and the bones in a stewpot and cover with water. Add the bouquet garni, the bay leaf and the cloves. Add salt and pepper. Let this cook for 1 hour and 30 minutes taking care to always remove the froth that forms on the surface. During this time, clean all of the vegetables. Put them inside the stewpot and slowly bring to a boil. Leave to cook for 30 minutes. Remove the meat and the vegetables from the broth. Cut the fattened chicken in slices along with its stuffing. Pass the broth through a muslin and pour it along with the herbs on top of the vegetables. Carve the chicken and arrange it on a large platter surrounded by the vegetables. Sprinkle the chicken with some coarse salt. Season the broth with salt and pepper and serve it on the side.

Poule Poule au pot Traditionnelles Béarnaise