POULET AU POT
A delicious recipe for poulet au pot, or chicken in the pot. Recipe by Anne Willan, founder of La Varenne cooking school in Burgundy, France.
Provided by Ingy1171
Categories Whole Chicken
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 27
Steps:
- To make the stuffing: In a small skillet, heat oil over medium heat; add livers and cook, stirring, 1 to 2 minutes. Place in a large bowl along with breadcrumbs, ham, garlic, parsley, sage, red pepper, and allspice; mix well. Season with salt and pepper; stir in egg until well combined.
- Spoon stuffing into the cavity of the chicken; truss to enclose. Place in a large stockpot; add 6 quarts water and 1/2 teaspoon salt. Press cloves into onion and place in a piece of cheesecloth along with bay leaves, thyme, parsley, peppercorns, celery, and cinnamon stick; tie cheesecloth with kitchen twine to enclose and add to stockpot. Cover and bring to a boil over medium-high heat, skimming often. Reduce heat to medium, uncover, and cook, simmering, until broth gradually reduces, about 30 minutes.
- Tie leek pieces in a bundle with kitchen twine and add them to the stockpot along with the carrots and the turnips. Add more water, if necessary, to just cover chicken and vegetables; season with salt. Continue simmering until chicken and vegetables are very tender, the chicken leg meat pulls away from the bones, and juices run clear when chicken thigh is pierced with a fork, about 1 hour.
- Transfer chicken to a cutting board; loosely cover to keep warm. Transfer vegetables to a large bowl using a slotted spoon; cut twine from leeks. Return pot to stove over medium-high heat and bring to a boil. Cook until liquid has reduced by a third (you should have about 2 1/2 quarts), 15 to 25 minutes. Strain liquid into a medium saucepan, discard cheesecloth packet, and season with salt. Add pasta and place saucepan over medium-high heat; bring to a boil, and reduce heat to a simmer. Simmer until just tender, about 2 minutes. Garnish with parsley.
- Remove kitchen twine from chicken. Remove stuffing from cavity and transfer to a large serving platter. Place vegetables around stuffing and set chicken on top. Garnish with sage and serve with pasta and sea salt.
Nutrition Facts : Calories 977.5, Fat 54.1, SaturatedFat 15.2, Cholesterol 369.7, Sodium 881.5, Carbohydrate 53.3, Fiber 10.5, Sugar 18.6, Protein 67.9
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.
POULE AU POT
Steps:
- Lay a large piece of cheesecloth onto a work surface and put the chicken breast-side down onto it. Gather up the edges and tie them with kitchen string. Put the chicken into the pot, breast-side up and pour over the chicken stock. Bring to a boil. Skim off the foam that rises until no more forms, about 30 minutes. Add the garlic, leeks, bay leaf, tarragon, thyme and some salt and pepper. Turn the chicken breast-side down. Reduce the heat, cover and simmer very gently about 20 minutes more.
- Add the pearl onions, carrots, celery, parsnips and turnip. Turn the chicken breast-side up, and continue cooking until the juices in the chicken run clear and the vegetables are tender, about 20 minutes longer. The chicken should pull apart easily. Serve pieces of chicken and vegetables with some broth pooled around.
POULE AU POT
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 17
Steps:
- Spoon stuffing into the cavity of the chicken; truss to enclose. Place in a large stockpot; add 6 quarts water and 1/2 teaspoon salt. Press cloves into onion and place in a piece of cheesecloth along with bay leaves, thyme, parsley, peppercorns, celery, and cinnamon stick; tie cheesecloth with kitchen twine to enclose and add to stockpot. Cover and bring to a boil over medium-high heat, skimming often. Reduce heat to medium, uncover, and cook, simmering, until broth gradually reduces, about 30 minutes.
- Tie leek pieces in a bundle with kitchen twine and add them to the stockpot along with the carrots and the turnips. Add more water, if necessary, to just cover chicken and vegetables; season with salt. Continue simmering until chicken and vegetables are very tender, the chicken leg meat pulls away from the bones, and juices run clear when chicken thigh is pierced with a fork, about 1 hour.
- Transfer chicken to a cutting board; loosely cover to keep warm. Transfer vegetables to a large bowl using a slotted spoon; cut twine from leeks. Return pot to stove over medium-high heat and bring to a boil. Cook until liquid has reduced by a third (you should have about 2 1/2 quarts), 15 to 25 minutes. Strain liquid into a medium saucepan, discard cheesecloth packet, and season with salt. Add pasta and place saucepan over medium-high heat; bring to a boil, and reduce heat to a simmer. Simmer until just tender, about 2 minutes. Garnish with parsley.
- Remove kitchen twine from chicken. Remove stuffing from cavity and transfer to a large serving platter. Place vegetables around stuffing and set chicken on top. Garnish with sage and serve with pasta and sea salt.
POULET ROTI (ROAST CHICKEN) FOR THE CROCK POT
I enjoy Momaphet's Recipe #234424 but I was out most of the day. I made this into a crock pot dish so I wouldn't have to watch it and it wouldn't overcook! It turned out very moist and flavourful and the mix of herbs was great! PLEASE NOTE - you do not need to brown the chicken or make the gravy - but the extra touches are darn good! I am thrilled to have a crock pot that has a thermometer and just keeps the meat warm when it's fully cooked. It comes in very handy! Made for ZWT8, Enjoy!
Provided by Nif_H
Categories Whole Chicken
Time 6h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the thyme, rosemary, minced garlic, pepper, salt and olive oil. With your hands, completely cover the chicken with the herb mixture. Get your fingers under the skin on the breast and add it there too.
- Roll up 3 or 4 pieces of tin foil into 3" balls and place in the bottom of the crock pot. Place chicken on top of foil balls and set crock pot to low. This ensures that the chicken cooks evenly and the juice drips off. Cook for 5 - 6 hours, or until internal temperature reaches 165°F.
- Remove chicken from pot and place in an ovenproof dish. Place chicken under the broiler in the oven until the skin is nicely browned. Remove from oven and let it rest for 10 minutes.
- Meanwhile, pour all juices from the crock pot into a small saucepan. Add enough chicken stock to make approximately 2 cups total.
- Mix cornstarch into cold water and whisk together. Pour cornstarch mixture into the drippings and whisk well. Turn burner heat to medium and, stirring occasionally, bring to a low boil and remove from heat. Salt and pepper to taste.
- Cut chicken and serve with gravy.
Nutrition Facts : Calories 547.8, Fat 41.7, SaturatedFat 10.9, Cholesterol 160.4, Sodium 587, Carbohydrate 3.2, Fiber 0.5, Protein 37.9
More about "poulet au pot food"
POT AU POULET RECIPE | GOOD FOOD
Web 2022-12-08 Ingredients. 1 corn-fed chicken. 2 leeks, young pale part only, cut into large rounds. 2-3 carrots, peeled and cut into large pieces. …
From goodfood.com.au
Category Main-CourseTotal Time 1 hr 30 mins
From goodfood.com.au
Category Main-CourseTotal Time 1 hr 30 mins
LA POULE AU POT - FRENCH CHICKEN RECIPE & TRANSLATION
Web 2021-06-09 There are 2 steps in preparing the boiled chicken. D’abord, il faut préparer un bouillon dans lequel on fait cuire la poule. First, you have to prepare a broth in which you will cook the chicken. Puis, il faut …
From frenchtoday.com
From frenchtoday.com
POULE AU POT A DELICIOUS BLEND - LOVE FRENCH FOOD
Web Place them inside the chicken and truss firmly with string. Peel and cut the carrots and leeks, tie into small bunches. Cut the celery into 3inch pieces and tie into bunches. Divide the cabbage into about eight sections but …
From lovefrenchfood.com
From lovefrenchfood.com
CHICKEN POT ROAST (POULE AU POT) | ROAST CHICKEN RECIPES
Web Deglaze the pot with white wine and add the chicken back in. Top with as much water as needed to submerge the chicken. Add the thyme, bay and peppercorns. Bring the liquid to the boil, then reduce ...
From sbs.com.au
From sbs.com.au
AUTHENTIC POULE AU POT: HISTORY AND RECIPE
Web 2019-11-21 Preparation: 30 minutes Cooking: around 2 - 2h30. Ingredients: 1 chicken; 2 onions; 3 leeks; 4 carrots; 5 turnips; celery; bay leaves; parsley; 400 g mushrooms ...
From nouvelle-aquitaine-tourisme.com
Estimated Reading Time 3 mins
From nouvelle-aquitaine-tourisme.com
Estimated Reading Time 3 mins
HOW TO COOK FRENCH: POULE AU POT | MAIN COURSE | THE GUARDIAN
Web 2008-09-20 Put the chicken back in the pot, cover with clean water, add the vegetables and season. Cook on a low simmer for about 1 hour 30 minutes. Reduce the stock if …
From theguardian.com
From theguardian.com
PâTES AU POULET TOSCAN INSTANT POT - TOP RECETTES
Web Étape 1. Mélanger le paprika, le sel et le poivre dans un bol et assaisonner les filets de poulet des deux côtés. Étape 2. Allumez un autocuiseur multifonctionnel (comme Instant …
From toprecettes.org
From toprecettes.org
POULE AU POT FOOD - HOMEANDRECIPE.COM
Web 3 pounds beef or veal shank: 9 pints (1 gallon plus 2 cups) water: 1 onion studded with 2 cloves: 1 large bouquet garni: Salt and freshly ground black pepper
From homeandrecipe.com
From homeandrecipe.com
POULE AU POT RECIPE BY CREATIVE.CHEF | IFOOD.TV
Web 2011-09-19 Dum Ka Murgh - Dum Ka Chicken - Traditional Cooking Method - Chicken Recipe - Dum Ka Murgh By Varun
From ifood.tv
From ifood.tv
POULET AU MIEL (INSTANT POT) | INSTANT POT, FOOD, POWER
Web Jan 13, 2018 - INGRÉDIENTS 1 1/2 livres de morceaux de poulet désossés et sans la peau 1/2 tasse d'oignon émincés 1 tasse de miel 1/2 tasse de sauce soja 1/4 tasse de ketchup …
From pinterest.ca
From pinterest.ca
RECETTE DE POULET RôTI AU MICRO-ONDES
Web 18 hours ago Préparation. 1 Débutez la recette en nettoyant le poulet. 2 Coupez les gousses d'ail en quatre et faites de petites entailles sur la chair du poulet afin …
From cuisine.journaldesfemmes.fr
From cuisine.journaldesfemmes.fr
JOHNNY'S KITCHEN: POULET AU POT | RECIPES, FOOD, CHICKEN RECIPES
Web Oct 9, 2012 - A blog about an Englishman living in the Mediterranean cooking Lunch and Dinner for friends and family, Recipes and more
From pinterest.com
From pinterest.com
BEST POULE AU POT RECIPES | FOOD NETWORK CANADA
Web 2009-11-10 Put the chicken into the pot, breast-side up and pour over chicken stock. Bring to a boil. Skim off the foam that rises until no more forms, about half an hour. Step 2. Add …
From foodnetwork.ca
From foodnetwork.ca
WHY POULE AU POT IS FRANCE ON A PLATE – PLUS THE RECIPE | FOOD AND ...
Web 2020-11-28 Start with the stuffing. Melt the butter in a small frying pan over a medium-low heat and sauté the shallots until soft, then add the garlic, thyme leaves and nutmeg. …
From theguardian.com
From theguardian.com
POULE AU POT RECIPE - GOOD HOUSEKEEPING
Web 2011-01-04 Step 1 Trim and discard roots and dark green tops from leeks. Discard any tough outer leaves. Cut leeks lengthwise in half down to middle of white part, keeping …
From goodhousekeeping.com
From goodhousekeeping.com
MA RECETTE DE POULET AUX AGRUMES ET AUX éPICES DE NOëL
Web 1 poulet fermier coupé en huit morceaux 1 pomelo 1 orange 1 citron vert 2 cuil. à soupe de confiture d’orange amère 50 cl de bouillon de volaille ... Du pot-au-feu aux choux farcis …
From laurentmariotte.com
From laurentmariotte.com
POULE AU POT RECIPE | GOOD FOOD
Web 2021-06-14 1. Cut between the thighs and drumsticks to separate each Maryland into two pieces. Wrap the herbs in muslin and tie into a bundle. Place the chicken, potatoes, …
From goodfood.com.au
From goodfood.com.au
VOICI POURQUOI LE POULET TIKKA MASALA, CE PLAT MYTHIQUE EST EN DEUIL
Web 2022-12-22 En effet, le créateur du plat mythique britannique, le poulet tikka masala, est décédé. Si vous ne le connaissiez pas, on revient sur son parcours et sur sa célèbre …
From 750g.com
From 750g.com
ADAM LIAW'S CHICKEN SAUSAGE POULE AU POT | THE COOK UP | SBS …
Web 4 chicken thighs, skin on, bone in; 4 good-quality chicken sausages; 4 potatoes, peeled and halved; 1 onion, peeled and quartered; 4 carrots, peeled and cut into 5-cm lengths; 2 …
From sbs.com.au
From sbs.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love