French cuisine · Meat & Kebab

Poule au Pot

Stuffed boiling hen simmered with root vegetables in broth - broth and meat are served one after the other.

Ingredients · for 6 servings

• 1 boiling hen (approx. 1.5 kg)
• 150 g breadcrumbs
• 2 eggs
• 1/2 bunch flat-leaf parsley
• 2 cloves garlic
• 4 carrots
• 2 leeks
• 1/2 celeriac
• 2 onions
• 4 cloves (spice)
• 2 bay leaves
• Salt, pepper

Instructions

1. Finely chop the parsley and garlic and knead with breadcrumbs, eggs, salt and pepper into a firm stuffing; if it seems too dry, work in 2 tbsp water.
2. Put the stuffing into the cavity of the boiling hen, sew up the opening with kitchen twine and tie the legs together so nothing escapes.
3. Place the hen in a large pot, just cover with cold water, bring to a boil and carefully skim off the rising foam for 10 min.
4. Add the onions studded with cloves, bay leaves and the trimmed, roughly cut celeriac, season with salt and simmer covered at a barely visible simmer for 2 hours.
5. Cut the carrots and leeks into large pieces, add for the last 30 min. and cook until soft but still holding their shape.
6. Season the broth and serve it first as a soup, then serve the carved hen with the sliced stuffing and vegetables on a platter.