The Hirshon French Imperial Stuffed Chicken with Vegetables and Sauce Gribiche – Poule Au Pot Recipe | Yummly
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The Hirshon French Imperial Stuffed Chicken With Vegetables and Sauce Gribiche – Poule au Pot

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Ingredients

US|METRIC
4 SERVINGS
  • 5 pounds free range chicken (with head and feet or a small Capon of similar size)
  • chicken wings
  • feet
  • leeks
  • 2 heads garlic (halved lengthwise)
  • 4 slices bacon (artisanal)
  • carrots
  • onion
  • peppercorns
  • salt
  • parsley
  • turnips
  • bay leaves
  • giblets (from chicken or capon, minced)
  • 1 cup bread crumbs
  • 1/2 pound mild Italian sausage (removed from casing)
  • foie gras (trimmings)
  • black truffle (minced)
  • 1/4 pound cooked ham (mild)
  • 1/4 pound slab bacon (minced)
  • 3 eggs
  • 2 onions (peeled and minced)
  • 6 cloves garlic (minced)
  • 3 shallots (minced)
  • 1 bunch thyme (leaves stripped off)
  • 1 bunch parsley (minced)
  • 1 bunch tarragon (minced)
  • quatre-épices (to taste)
  • salt
  • pepper
  • 12 medium carrots (peeled)
  • 12 turnips (small, trimmed and sliced)
  • 12 small potatoes (similar size and peeled)
  • 12 shallots (small, peeled)
  • 6 leeks (small, trimmed, cleaned and cut in 3-4 pieces)
  • 2 eggs
  • 3 pickles
  • 1 tablespoon capers (drained)
  • 5 sprigs chervil
  • 1 sprig tarragon
  • 1/2 teaspoon Dijon mustard
  • 5 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar (tarragon)
  • salt
  • pepper
  • 6 slices sourdough (thick, 2.5cm)
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