POULE AU POT
Steps:
- Put the shank in a large saucepan, add the water and bring slowly to the boil, skimming off any scum. Add the onion, bouquet garni, some salt, the peppercorns and celery, and simmer uncovered for 2 hours, skimming as you go.
- Meanwhile, prepare the stuffing. Soak the bread crumbs in the milk to moisten, then squeeze dry. Mix them with the gammon, garlic and parsley. Chop the chicken liver and heart, and add to the mixture with the beaten egg. Season with pepper and nutmeg (you may not need salt, but taste to see). Beat very well until thoroughly mixed. Stuff the bird and truss it. Add the bird to the pot with the shank and continue to simmer uncovered for 1 hour. Add the carrots, leeks, and turnips. Taste for seasoning, then continue to simmer for another hour or until everything is tender. Be sure that there is always enough liquid to cover everything.
- If you are going to serve the broth as a first course, strain 2 1/2 pints of the liquid into a separate pan, boil to reduce by one-third, remove as much fat as possible and adjust the seasoning. Either simmer the noodles in it for 5 minutes or serve with the diagonally sliced French bread - toasted in a preheated 350 degree oven for 10 to 15 minutes. (Put the slices of bread in soup bowls and then pour the broth over them.)
- Transfer the beef and chicken to a board. Meanwhile, cut the shank into medium-thick slices and arrange on a large platter. Untruss and carve the chicken. Pile the stuffing on the platter and arrange the chicken on top. Put the vegetables in pretty array around the meat. Cover and keep hot while you serve the first course.
- Serve the meat platter as the main course - it may need some coarse salt to go with it.
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Mudasir Balov
[email protected]Worst recipe ever!
Yasen jutt
[email protected]I would not recommend this recipe. The chicken was overcooked and the broth was bland.
susil kumar susil kumar
[email protected]This recipe was a disaster! The chicken was dry and tough, and the broth was tasteless. I will not be making this again.
Juan Idiarte
[email protected]Meh.
Juuzou Suzuya
[email protected]This dish was a bit bland for my taste. I think I'll add more herbs and spices next time.
Musthafa Musthafa
[email protected]This is a fantastic recipe! The chicken was so tender and moist, and the broth was incredibly flavorful. I will definitely be making this again.
Tour Nepal
[email protected]This was my first time making poule au pot, and it turned out great! The broth was rich and flavorful, and the chicken was cooked perfectly. I'll definitely be making this again.
Margarita Gasca
[email protected]This recipe is a keeper! It's easy to make, and the results are always delicious. I've made it several times now, and it's always a hit with my family and friends.
A Yates
[email protected]I'm not a big fan of chicken, but I loved this dish! The broth was so flavorful, and the chicken was cooked perfectly.
Bethan Roberts
[email protected]This was a great recipe! The chicken was so tender and flavorful, and the broth was delicious. I will definitely be making this again.
Ahmed Hossain
[email protected]I love this recipe! It's so easy to make, and it always turns out perfect.
Mzobe Nolwazi Lwah
[email protected]This is the best poule au pot recipe I've ever tried. It's so simple to make, and the results are incredible.
Venusgoddess Midnight
[email protected]The chicken was a little dry, but the broth was amazing. I'll definitely make this again, but I'll cook the chicken for a shorter amount of time.
Gabrielle Butler
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. It's so easy to make, and it's always delicious.
Md Dolal
[email protected]This poule au pot is a fantastic dish! The broth is rich and flavorful, and the chicken is fall-off-the-bone tender. I served it with some crusty bread and a simple green salad, and it was a perfect meal.