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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Muhammad Shoaib Asghar
[email protected]This recipe is a bit bland for my taste. I would recommend adding more herbs and spices.
Muhammad Faiq Qureshi
[email protected]I've been making this recipe for years and it's always a favorite. It's a great way to use up leftover chicken and vegetables.
Karungi Yvone
[email protected]This was my first time making poule au pot and it turned out great! The chicken was fall-off-the-bone tender and the broth was so flavorful. I'll definitely be making this again.
Mr Asad
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I usually serve it with mashed potatoes and green beans.
Ziaudin Sapi
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The chicken is always juicy and tender, and the broth is rich and flavorful.
chinedu ekezie
[email protected]I thought this recipe was just okay. The chicken was tender, but the broth was a little bland for my taste.
Hira Dura
[email protected]The chicken was a bit dry, but the broth was very flavorful.
Pamela Zell
[email protected]I made this recipe for a dinner party last night and it was a huge success! Everyone raved about the chicken and the broth. I'll definitely be making this again.
Kaitlyn Zuniga
[email protected]This dish was a little more time-consuming than I expected, but it was worth it. The end result was a delicious and hearty meal that my whole family enjoyed.
Bukenya Avix
[email protected]I've never made poule au pot before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out perfectly. I'll definitely be making this again.
A.S.electronic Zee
[email protected]This recipe was a hit with my family! The chicken was so tender and flavorful, and the broth was rich and delicious. I served it with mashed potatoes and green beans, and it was a perfect comfort meal on a cold night.