Poule au pot

In a classic french poule au pot there is stuffing inside the chicken, but you can omit this for a simpler version.

Preparation – 15 minutes

Remove the chicken from the refrigerator in advance. Peel the carrots, remove the ends and leave them whole. Peel the turnips and cut them into quarters. Wash the celery stalks and cut them in half. Wash the leek well and cut it in half as well.

Peel the onion and stud it with the cloves, this helps you easily retrieve the cloves from the stock.

Making the filling – 15 minutes

Peel and finely chop the onion and garlic cloves. Finely chop the parsley and the ham. Mix the sausage meat with the raw ham, onion, garlic, parsley, an egg and a handful of breadcrumbs.

Season with nutmeg, salt and pepper. Mix well and stuff the chicken with the mixture, you can now close the chicken by tying the legs together with string.

Finishing the poule au pot – 1 hour + 40 minutes

Place the chicken in a large, deep pan and fill it with cold water. Add the leek, carrot, turnips and celery. Add the onion with the cloves, pepper, salt and fresh herbs (bouquet garni) to the stock.

Place the pan (without lid!) over high heat and bring to a boil. Once it boils, reduce the heat and let it simmer for about 1. 5 hours. Check if the chicken is fully cooked, if it is ready the meat will fall off the bone. Enjoy your dinner!