Poule au Pot

Method

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1. Soak the breadcrumbs in the milk 10 minutes, then squeeze them out and mix with the ham, liver, shallots, garlic, parsley, egg, salt and nutmeg.

   Mark done

2. Pack the stuffing into the chicken cavity, leaving room for it to swell, and sew or truss it shut firmly.

   Mark done

3. Put the chicken in a large pot with the water, onion, bay, peppercorns and salt. Bring slowly to a bare shiver.

   Mark done

4. Skim the grey foam off relentlessly for the first 15 minutes. Never let it boil.

   Mark done

5. Simmer very gently 90 minutes, then add all the vegetables and cook a further 45 minutes.

   Mark done

6. Lift the chicken out and let it rest. Strain a ladleful of broth per person and serve that first, as a course.

   Mark done

7. Carve the chicken, slice the stuffing, and serve with the vegetables, coarse salt, mustard and cornichons.

   Mark done

Chef’s Tips

• A bare shiver. Boiling ruins both the meat and the broth.
• Skim hard for the first fifteen minutes.
• Sew the cavity shut — the stuffing swells.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Coarse salt and mustard
• Cornichons
• A glass of Jurançon

Storage & Reheating

Refrigerated for 3 days in the broth. The broth freezes for 3 months; the meat is best not frozen.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.