A poule is a hen, and a pot is a marmite.
Together with the vegetables and broth this is a full, well-balanced meal. Plus,
it's delicious
Ingredients (for
6 people)
1 hen of 2 kg, plump
and cleaned out
200 g ham
1 kg calf shin
liver and neck of a hen
100 g chicken liver
100 g bread with no
crust
10 cl milk
3 cloves of garlic
20 g parsley
2 eggs
2 onion pricked with 2
cloves
500g carrots
2 large turnips
1 celery
2 small leeks
6 potatoes
1 green cabbage
1 bouquet garni (bay
leaves, thyme, parsley)
salt, pepper
Procedure
Soak the bread in milk and turn it into
crumbs. Mince the liver and neck of the hen with the chicken liver
and the ham. Beat the eggs in a bowl. Chop the garlic and the parsley.
Put it all in a salad bowl, salt and pepper. Mix it all well into a
consistent stuffing.
Stuff the hen, after you have salted and peppered its insides. Tie up the opening with cooking
string. Let it rest in the refrigerator for 3 hours.
Put the hen in a marmite with the calf shin and cover it with 4 l of cold water. Bring to
a boil and simmer
while stirring it regularly. Add the onions and bouquet garni.
Clean and cut all your vegetables in large pieces (except potatoes). Add it later and simmer for two hours.
Half an hour before the end of cooking
take some broth from the marmite and cook the potatoes in it. for
30 minutes. When the hen is cooked, drain and carve it.
How to Serve :
Serve the hen, the shin
and the stuffing on a large plate with vegetables around then. Sprinkle
with coarse salt, gherkins and some mustard.
