Poule au pot farcie bigourdane

Name: Poule au pot farcie bigourdane
Total time: 180 min
Yield: Serves 6
Cuisine: Bigorre
Ingredients: 1 free-range stewing hen, 1.8 kg (4 lb); 300 g (10 oz) pork sausage meat; 100 g (3½ oz) cured country ham; 2 whole eggs; 100 g (3½ oz) bread crumb (crustless bread); 100 ml (½ cup) whole milk; 4 carrots; 3 leeks; 2 turnips; 1 onion; 1 tsp fleur de sel

Bigorre stuffed poule au pot

⏱ 180 minServes 6Hard560 kcal

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

01 — Ingredients6 servings

1free-range stewing hen, 1.8 kg (4 lb)
300 g (11 oz)pork sausage meat
100 g (3½ oz)cured country ham
2whole eggs
100 g (3½ oz)fresh breadcrumbs
100 ml (½ cup)whole milk
4carrots
3leeks
2turnips
1onion
1 tspfleur de sel (flaky sea salt)

1 free-range stewing hen, 1.8 kg (4 lb)
300 g (11 oz) pork sausage meat
100 g (3½ oz) cured country ham
2 whole eggs
100 g (3½ oz) fresh breadcrumbs
100 ml (½ cup) whole milk
4 carrots
3 leeks
2 turnips
1 onion
1 tsp fleur de sel (flaky sea salt)

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large stockpot (8 L / 8 qt)

1 bowl (2 L / 2 qt)

1 trussing needle

03 — Method

Make the stuffing by mixing the sausage meat, chopped ham, bread soaked in the whole milk, eggs and a little salt in the bowl.
Stuff the free-range hen, packing moderately, and sew the opening closed with a trussing needle.
Put the hen in the large stockpot, cover generously with cold water, salt and slowly bring to a simmer, skimming often.
Add the clove-studded onion, two carrots and a leek, then simmer, covered, 2 hours over low heat until tender.
Add the rest of the carrots and leeks and the peeled, cut turnips, and cook 45 more min until very tender.
Carve the hen, serve with the vegetables and a little broth, hot, with coarse salt and crunchy cornichons.