Boiled Stuffed Chicken (Poule Farcie Paysanne)
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Have not tried this but it looks like fun and I am going hunting for an "old bird"!! from French Country Kitchen - Ann Hughes-Gilbey
- Ready In:
- 2hrs 25mins
- 1 (4 lb) stewing chicken
- fat (for greasing)
- wine (optional)
For the farce
- 1 chicken gizzard
- 1 chicken heart
- 1 chicken liver
- 1⁄2 lb cooked ham or 1/2 lb raw ham (e.g.parma)
- 1⁄2 lb fresh pork fillet
- 1⁄4 lb lean veal
- 1⁄4 lb bacon
- 1 onion
- 3 cloves garlic
- 1 cup parsley
- 1 cup celery leaves
- 1 1⁄2 cups chard leaves or 1 1/2 cups spinach (or other greens)
- 3 slices crustless bread
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 egg
- 4 -5 cloves garlic
- 2 cloves
- 1 large onion, studded with the cloves
- salt and pepper
- bouquet garni
- Grind or process the first 16 ingredients fairly coarsely, then measure.
- For each 2 cups, add salt& pepper and egg.
- Mix well.
- Stuff and sew up the prepared bird.
- Put the trimmings (neck and so on) into a very large pan with garlic, onion, salt, pepper and bouquet garni.
- Cover generously with cold water and bring to a boil.
- Add the bird, (making sure it is covered),bring back to boil and simmer very gently for 1 1/2 hours (less for a younger bird).
- Meanwhile, shape the remaining farce into a sausage and roll up neatly in a fine cheesecloth.
- tie the ends securely and cook alongside the bird.
- When the bird is cooked, take it out carefully, draining well.
- Put it in a roasting pan with a little fat underneath and some smeared over the breast.
- Roast in a preheated 400 degree oven for 20 to 25 minutes, or until browned to your liking.
- Pour off fat and deglacer the pan with a little of the stock, to make a gravy, (stir in a little wine to taste, if liked.) To serve, give each diner a portion of the bird and some of the stuffing from the interior, plus a slice of the boiled farce.
- (Strained and skimmed of all fat, the cooking liquid makes magnificent stock for future use).
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