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The Hirshon French Imperial Stuffed And Boiled Chicken With Vegetables and Sauce Gribiche - Poule au Pot

The Hirshon French Imperial Stuffed Chicken With Vegetables and Sauce Gribiche – Poule au Pot


  • Total Time: 0 hours

Ingredients

Units Scale
  • 5 lb. free-range chicken with head and feet or a small Capon of similar size
  • ***
  • For stock:
  • Chicken wings, feet and backs
  • Leeks
  • 2 heads garlic, halved lengthwise
  • 4 thick slices artisanal bacon
  • Carrots
  • Onion
  • Peppercorns
  • Salt
  • Parsley
  • Turnips
  • Bay leaves
  • ***
  • Forcemeat stuffing:
  • Giblets from chicken or capon, minced
  • 1 cup Bread crumbs
  • 1/2 lb. mild Italian sausage, removed from casing
  • Foie Gras trimmings
  • Black Truffle, minced
  • 1/4 lb. mild cooked ham
  • 1/4 lb. slab bacon, minced
  • 3 Eggs
  • 2 Onions, peeled and minced
  • 6 cloves Garlic, minced
  • 3 Shallots, minced
  • 1 small bunch Thyme, leaves stripped off
  • 1 small bunch Parsley, minced
  • 1 small bunch Tarragon, minced
  • Quatre Épices to taste
  • Lots of salt and pepper
  • ***
  • Vegetables:
  • 12 medium carrots, peeled
  • 12 small turnips, trimmed and sliced
  • 12 small potatoes, similar size and peeled
  • 12 small shallots, peeled
  • 6 small leeks, trimmed, cleaned and cut in 3-4 pieces
  • ***
  • Sauce Gribiche:
  • 2 eggs
  • 3 pickles
  • 1 tbsp. drained capers
  • 5 sprigs chervil
  • 1 sprig tarragon
  • 1/2 tsp. Dijon mustard
  • 5 tablespoons extra virgin olive oil
  • 1 tbsp. tarragon white wine vinegar
  • salt and pepper
  • ***
  • To serve:
  • 6 slices thick sourdough (2.5cm)

Instructions

  1. Add all stock ingredients to a very large pot and add water to cover. Simmer for 2 ½ hours, strain out all solids and keep on a low simmer.
  2. Season the inside of the chicken. Combine all forcemeat ingredients thoroughly and spoon the mixture inside.
  3. With a spoon, stuff the forcemeat into the chicken. Lift it up and tamp well. Leave a margin of 2 cm for the seam, so that the stuffing does not spread in the broth. Bring the edges together and sew them in large stitches with a big needle and kitchen string, but do not over-tighten because it cuts the skin.
  4. Also sew up the opening of the neck. Hold the wings and legs and tie them close to the body.
  5. Add the chicken to the stockpot, making sure that it is submerged. Add 1 teaspoon salt, bring back to the boil and cook for 30 minutes.
  6. Turn the chicken over, top up with boiling water if necessary, but don’t dilute it too much and cook for a further 10 minutes.
  7. Add all the new vegetables and bring back to the boil, and simmer for 10 minutes and then the vegetables and chicken should be cooked.
  8. Meanwhile preheat the oven at 150 degrees Celsius. Place the slices of bread onto a tray and leave them for 20 minutes to dry out in the oven, but not brown.
  9. Lift the chicken out of the pot, remove the first lot of vegetables and discard.
  10. For the sauce gribiche:
  11. Gently hard boil the eggs for 10 minutes, then place them in icy water, let them cool for 10 min, then shell.
  12. Separate the white from the yolk, Chop each finely and separately. Mince the pickles. Put all of the eggs and pickles into a bowl, add the capers and chopped herbs.
  13. Dilute the mustard with the vinegar, add the oil and pour into the bowl. Add salt and pepper. Gently combine.
  14. To serve, lift the chicken onto a board and cover with foil. Put the dried slice of bread at the bottom of a soup bowl, cover with stock and eat as a first course.
  15. Carve the chicken and cut the forcemeat into pieces. Place some vegetables, chicken and stuffing on a plate. Drizzle with some stock and serve with the sauce Gribiche.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes