Poule Au Pot With Gros Sel Sauce Recipes

POULE AU POT

Steps:

• Spoon stuffing into the cavity of the chicken; truss to enclose. Place in a large stockpot; add 6 quarts water and 1/2 teaspoon salt. Press cloves into onion and place in a piece of cheesecloth along with bay leaves, thyme, parsley, peppercorns, celery, and cinnamon stick; tie cheesecloth with kitchen twine to enclose and add to stockpot. Cover and bring to a boil over medium-high heat, skimming often. Reduce heat to medium, uncover, and cook, simmering, until broth gradually reduces, about 30 minutes.
• Tie leek pieces in a bundle with kitchen twine and add them to the stockpot along with the carrots and the turnips. Add more water, if necessary, to just cover chicken and vegetables; season with salt. Continue simmering until chicken and vegetables are very tender, the chicken leg meat pulls away from the bones, and juices run clear when chicken thigh is pierced with a fork, about 1 hour.
• Transfer chicken to a cutting board; loosely cover to keep warm. Transfer vegetables to a large bowl using a slotted spoon; cut twine from leeks. Return pot to stove over medium-high heat and bring to a boil. Cook until liquid has reduced by a third (you should have about 2 1/2 quarts), 15 to 25 minutes. Strain liquid into a medium saucepan, discard cheesecloth packet, and season with salt. Add pasta and place saucepan over medium-high heat; bring to a boil, and reduce heat to a simmer. Simmer until just tender, about 2 minutes. Garnish with parsley.
• Remove kitchen twine from chicken. Remove stuffing from cavity and transfer to a large serving platter. Place vegetables around stuffing and set chicken on top. Garnish with sage and serve with pasta and sea salt.

POULE AU POT

Steps:

• Lay a large piece of cheesecloth onto a work surface and put the chicken breast-side down onto it. Gather up the edges and tie them with kitchen string. Put the chicken into the pot, breast-side up and pour over the chicken stock. Bring to a boil. Skim off the foam that rises until no more forms, about 30 minutes. Add the garlic, leeks, bay leaf, tarragon, thyme and some salt and pepper. Turn the chicken breast-side down. Reduce the heat, cover and simmer very gently about 20 minutes more.
• Add the pearl onions, carrots, celery, parsnips and turnip. Turn the chicken breast-side up, and continue cooking until the juices in the chicken run clear and the vegetables are tender, about 20 minutes longer. The chicken should pull apart easily. Serve pieces of chicken and vegetables with some broth pooled around.

CLASSIC POACHED CHICKEN IN CREAM SAUCE (POULE AU POT)

Steps:

• Spread the carrots and leeks across the bottom of a large soup pot. Season the chicken with salt and pepper to taste and add to the pot. Add the onions, turnips, garlic and bouquet garni. Add water to cover and bring to a boil. Reduce the heat to low and simmer, partly covered, until a leg pulls easily away from the body, about 1 hour.
• Transfer the chicken to a cutting board and remove the skin. Detach the legs and wings and separate the drumsticks from the thighs. Remove the breast, discard the bones and slice the meat thinly. Cover and keep warm.
• Transfer all the vegetables in the pot to a bowl; cover and keep warm. Discard the bouquet garni. Return the pot to high heat and boil until the broth is reduced by half. In a small saucepan over low heat, melt the butter, then whisk in the flour; do not allow to brown. Gradually whisk in 1 cups of the broth, allowing the mixture to thicken. Whisk in the cream and bring to a simmer. Remove from the heat and stir in the lemon juice. Season with salt and pepper to taste.
• To serve, place a bed of rice or noodles in a large, deep serving dish. Top with the vegetables and then the chicken. Spoon the sauce over the top and garnish with chives. Serve immediately.

POULE AU POT WITH STUFFING BALLS & GARLIC CREAM

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the chicken in a flameproof casserole dish and pour over 600ml water and the wine. Stud the onion with the cloves. Add to the pan with the bouquet garni, garlic and seasoning, then bring to the boil. Cover and put in the oven for 1½ hrs.
• To make the garlic cream, simmer the unpeeled garlic cloves in a small pan of water for 30 mins until soft. When cool enough to handle, squeeze out into a bowl and mash with salt and pepper. Stir in the crème fraîche and tip into a bowl, then keep in the fridge until needed.
• For the stuffing, mix the meats in a bowl. Heat the oil in a small pan and gently fry the shallots and garlic until softened but not browned. Add to the bowl with the egg, parsley, breadcrumbs, seasoning, then mix well. Shape into 18 balls and put in a shallow baking tray.
• Remove chicken after 1½ hrs and put it on the hob on medium heat. Place the stuffing in the oven for 25-30 mins until browned and crisp. Add the vegetables to the chicken pot. Cook for 25-30 mins, then lift out the chicken to a plate and keep the veg warm in the stock.
• Remove chicken's skin, and break the flesh into chunks. Put on a warm platter with the stuffing and the veg. Add a ladle of cooking stock and the parsley. Serve the rest of the cooking juices in a jug.

HENRI SOULE'S POULE AU POT

Steps:

• Truss the chicken and place it in a kettle. It should fit in the pot snugly or else too much water must be added and the soup will be weak and watery. Cover with water, and add carrots, celery, turnips, leeks, fennel and zucchini. Bring to a boil, remove from heat and drain well.
• Return chicken to kettle; add chicken broth. Add all vegetables except zucchini. Simmer 20 minutes, uncovered. Add zucchini, simmer 5 minutes longer, skimming foam from top periodically.
• Add rice, salt and pepper. Cook until chicken is tender, about 10 minutes.
• Untruss chicken. Cut it into serving pieces, serve in four hot soup bowls with equal amounts of vegetables and rice in each bowl. Garnish with fresh chervil, serve.