Poule au Pot

Build the Meal Around Poule au Pot

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

Sides from the same cuisine on this site: French Baguette, Aligot, Boulangere Potatoes.

How to Make Poule au Pot

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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.

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

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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.

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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.

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

   Mark done

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Notes From the Method

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.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Keeping What's Left

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

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: an ingredient listed without an amount is not counted, so the figures run low; part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.

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