Make Poule au pot

Edited by Saira, Eulalee, Charmed, Eng and 2 others

This delicious chicken version of pot-au-feu became the symbol of prosperity when Henri IV of France declared that his ambition was to see each of his subjects eat chicken on Sundays.

Tvm2146 042007 pouleaupot l.jpg

Ad

Ingredients:

  • 2-2.5 kg boiling fowl (with giblets)
  • 3 small onions, peeled
  • 5 garlic cloves
  • 450grams carrots
  • 350grams white parts of leeks
  • 225grams button onions of head of celery
  • 225grams firm heart of young cabbage
  • 40grams coarse salt crystals
  • 2.5liter water
  • 12 peppercorns
  • 1 sprig parsley
  • 1 bay leaf
  • 1/2 teaspoon nutmeg

Method

  1. 1
    Wash and trim the giblets.
    Advertisement
    Was this step helpful? Yes | No | I need help

  2. 2
    Wipe the chicken inside and out with a cloth, wrung out in boiling water.
    Fill the chicken with three small onions, peeled and with a garlic clove inserted in each one.
    Advertisement
    Was this step helpful? Yes | No | I need help

  3. 3
    Truss firmly and tie with string.
    Was this step helpful? Yes | No | I need help

  4. 4
    Prepare the carrots, leeks, onions and celery as is done when preparing pot-au-feu.
    Divide the cabbage into 8 sections, trim and remove the toughest part of the core leaving enough to hold the leaves together.
    Was this step helpful? Yes | No | I need help

  5. 5
    Put the chicken, giblets, salt and water into a large pan, placed over a low heat.
    Bring contents very slowly to a boil.
    Was this step helpful? Yes | No | I need help

  6. 6
    The pan should be just large enough to hold all the ingredients and allows the water to reach half-way up the chicken breast.
    Was this step helpful? Yes | No | I need help

  7. 7
    As the liquid reaches boiling point remove the foam as it rises until the surface is clear.
    Was this step helpful? Yes | No | I need help

  8. 8
    Add the bundles of prepared vegetables (except the cabbage), peppercorns, herbs, the remaining two garlic cloves and the nutmeg.
    Was this step helpful? Yes | No | I need help

  9. 9
    When the liquid returns to a simmer, lower the heat, half cover the pan and simmer for approximately 3 hours.
    Add the cabbage 20 minutes before serving. This meal must be cooked as slowly as possible.
    Was this step helpful? Yes | No | I need help

  10. 10
    To serve, drain the chicken, peel off the skin, carve and arrange on a large heated serving plate.
    Drain the vegetables and place them in small groups around the meat. Cover with foil and keep hot.
    Was this step helpful? Yes | No | I need help

    Advertisement
  • The classic sauce to serve with poule-au-pot is sauce ivoire. Take the required amount of chicken bouillon from the pan before the cabbage is added and pour it into a wide, shallow bowl. Remove the fat first with a metal cooking spoon and then with strips of kitchen paper drawn over the surface. Pour a little of the sauce over the meat and serve the rest in a heated sauceboat.
Was this helpful? Yes | No | I need help

Sauce ivoire Ingredients

  • 425 ml sauce Bechamel
  • 1 liter strong chicken bouillon
  • Salt and pepper to taste

Method

Heat the sauce Bechamel in a heavy saucepan before adding the heated chicken bouillon to it, a little at a time while whisking with a birch whisk. Continue simmering while stirring briskly until the sauce is reduced to a medium thick Bechamel. Test for seasoning before serving.

Was this helpful? Yes | No | I need help

This is the classic sauce to serve with poule au pot. It is made with the strong chicken and vegetable bouillon produced while cooking the chicken.

Comments

VisiHow welcomes all comments. If you do not want to be anonymous, register or log in. It is free.




Saira
Premier Author
11 Articles Started
36 Article Edits
1,550 Points
Saira is a premier author with VisiHow. Saira has achieved the level of "Apprentice" with 1,550 points. Saira has started 11 articles (including this one) and has also made 36 article edits. 118,000 people have read Saira's article contributions.
Saira's Message Board
Saira: Hi, my name is Saira.
Saira: Can I help you with your problem about "Make Poule au pot"?
 

Article Info

Categories : Meats & Main Dishes

Recent edits by: Anonymous, Eng, Charmed

Share this Article:

Thanks to all authors for creating a page that has been read 2,225 times.

Do you have a question not answered in this article?
Click here to ask one of the writers of this article
x

Thank Our Volunteer Authors.

Would you like to give back to the community by fixing a spelling mistake? Yes | No