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The Hirshon French Imperial Stuffed Chicken With Vegetables and Sauce Gribiche – Poule au Pot
THE FOOD DICTATOR46Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. 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 lb. mild Italian sausage (removed from casing)
- foie gras (trimmings)
- black truffle (minced)
- 1/4 lb. cooked ham (mild)
- 1/4 lb. 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 Tbsp. capers (drained)
- 5 sprigs chervil
- 1 sprig tarragon
- 1/2 tsp. Dijon mustard
- 5 Tbsp. extra virgin olive oil
- 1 Tbsp. white wine vinegar (tarragon)
- salt
- pepper
- 6 slices sourdough (thick, 2.5cm)
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