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Le Chaudron recipe
Poularde vapeur farcie aux herbes
Steamed herb-stuffed chicken
⏱ 75 minServes 4Hard380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1roasting chicken, 1.5 kg / 3⅓ lb
1bunch parsley
1bunch tarragon
1bunch of chervil
1lemon
2 clovesgarlic
1 tbspolive oil
1 pinchsalt and pepper
400 g (14 oz)potatoes
- 1 roasting chicken, 1.5 kg / 3⅓ lb
- 1 bunch parsley
- 1 bunch tarragon
- 1 bunch of chervil
- 1 lemon
- 2 cloves garlic
- 1 tbsp olive oil
- 1 pinch salt and pepper
- 400 g (14 oz) potatoes
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash and pick all the herb leaves and chop them finely with the garlic.
- Mix the herbs with the olive oil, salt and pepper to make a paste.
- Gently loosen the skin over the breast and legs with your fingers, without tearing it.
- Spread the herb paste on the meat under the skin.
- Put the halved lemon in the cavity and truss the bird with kitchen twine.
- Bring water to a boil in the steamer pot. Scrub the new potatoes, skin on.
- Put the chicken in the steamer basket and steam for 50 minutes, adding the potatoes for the last 20 minutes.
- A thermometer in the thigh should read 74°C (165°F). Carve and serve with the potatoes.
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