Poule au pot Henri IV

Name: Poule au pot Henri IV
Total time: 240 min
Yield: Serves 8
Cuisine: Gascony
Ingredients: 1 stewing hen, 2.5 kg (5½ lb); For the stuffing: 200 g (7 oz) sausage meat, 100 g (3½ oz) chopped ham, 100 g (2 cups) bread soaked in milk, 2 eggs, 3 shallots, parsley, garlic; 6 carrots; 4 turnips; 4 leeks; 1 head celery; 8 potatoes; 2 onions studded with cloves; 5 garlic cloves; 1 large bouquet garni; Salt, peppercorns

Stuffed poached hen with vegetables

⏱ 240 minServes 8Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

1stewing hen, 2.5 kg / 5½ lb
For the stuffing: 200 g / 7 oz sausage meat100 g (3½ oz) chopped ham, 100 g (2 cups) bread soaked in milk, 2 eggs, 3 shallots, parsley, garlic
6carrots
4turnips
4leeks
1head celery
8potatoes
2onions studded with cloves
5 clovesgarlic
1large bouquet garni
Saltblack peppercorns

1 stewing hen, 2.5 kg / 5½ lb
For the stuffing: 200 g / 7 oz sausage meat 100 g (3½ oz) chopped ham, 100 g (2 cups) bread soaked in milk, 2 eggs, 3 shallots, parsley, garlic
6 carrots
4 turnips
4 leeks
1 head celery
8 potatoes
2 onions studded with cloves
5 cloves garlic
1 large bouquet garni
Salt black peppercorns

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Large stockpot or cast-iron Dutch oven

03 — Method

Mix all the stuffing ingredients and season with salt and pepper.
Stuff the hen through the cavity, sew it shut and truss.
Place it in a large stockpot and cover with cold water.
Bring to a simmer and skim for 15 minutes.
Add the studded onions, garlic, bouquet garni, salt and peppercorns.
Simmer gently for 1½ hours.
Add the carrots, turnips, leeks and celery cut into chunks.
Cook 30 minutes more.
Add the potatoes and cook for 25 minutes.
Serve the broth as a starter with vermicelli cooked in it.
Then serve the carved hen with the sliced stuffing and vegetables, with coarse salt and cornichons.