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Stuffed Poule au Pot
  • For : 6 servings
  • Time : 3 h 30
  • Difficulty :  advanced

For this recipe, you need :

  • one chicken, weighing 1.5 kg
  • Stuffing:
  • 1 egg
  • 1 egg yolk
  • 125 g stale bread crumbs
  • 25 g parsley
  • 50 g Bayonne ham
  • 100 g cooked ham
  • 1 garlic clove
  • liver from the chicken
  • salt
  • pepper
  • Espelette pepper
  • Broth
  • 2.5 litres water
  • 1 bouquet garni
  • 1 celery branch
  • green part of a leek
  • 1.5 tablespoon coarse salt
  • 1 tablespoon peppercorns
  • 1 onion
  • 1 clove
  • 1 cayenne pepper
  • Vegetables:
  • 6 carrots
  • 6 leeks
  • 3 celery hearts
  • 6 turnips
  • Sauce:
  • 2 eggs
  • 2 teaspoons mustard
  • 1 dl peanut oil
  • 1 untreated lemon
  • 2 tablespoons tarragon, chervil and chives

Technical Stages :

  • Dress the chicken. Keep the offals.
  • Stuffing:
  • Beat the egg and egg yolk in a bowl. Add the spices, bread crumbs, chopped parsley, chopped ham and Bayonne ham, salt, pepper and Espelette pepper. Mix with your fingertips until homogeneous.
  • Put the stuffing in the chicken and tie the end with a trussing needle and a baking string.
  • Put the chicken in a large pot. Cover with water, add the bouquet garni, herbs and offals. Slowly bring to a boil. Lower the heat and skim frequently. Simmer for 2 hours.
  • When finished, remove the herbs, skim the fat from the broth and add the vegetables. Cook for another hour.
  • 30 minutes before the end, prepare the sauce.
  • Boil the eggs for 3 minutes and cool them. Shell them and put them in a bowl with mustard. Mix well.
  • After 5 minutes, whisk while slowly pouring the oil. Add the lemon juice and herbs.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

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