Stuffed Boiled Chicken (Poule au Pot)
Poule au pot Say it: POOL oh POH
Poule au pot is a classic dish from the Béarn region in southwestern France. A whole hen is filled with a savory stuffing of sausage, ham, bread, herbs, and eggs, then gently simmered with seasonal vegetables in a fragrant broth until meltingly tender. The dish yields both succulent chicken, flavorful stuffing slices, and aromatic vegetables, all served together in the rich cooking liquid. Traditionally linked to King Henri IV’s wish for every French family to enjoy chicken on Sundays, it remains a comforting, generous main course for family gatherings and special occasions.
Stuffed Boiled Chicken (Poule au Pot)
Poule au pot
Pronounced POOL oh POH
- Serves
- 6
- Prep
- 45 min
- Cook
- 2 hr 30 min
- Total
- 3 hr 15 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse the hen inside and out and pat dry. Remove any excess fat from the cavity and set the liver and heart aside if available.
In a large bowl, combine the sausage meat, chopped ham, breadcrumbs, eggs, minced garlic, parsley, thyme, salt, and pepper. Finely chop the reserved liver and heart and add them to the mixture. Mix thoroughly until evenly blended.
Loosely stuff the hen's cavity with the mixture. Sew or truss the opening closed with kitchen twine so the stuffing stays inside during cooking. Tie the legs together and tuck the wings under the body.
Place the stuffed hen in a large stockpot. Add the leeks, carrots, turnips, celery, clove-studded onion, and bouquet garni. Pour in enough chicken stock or water to cover the hen by 2 inches (5 cm).
Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Reduce to a gentle simmer, partially cover the pot, and cook for about 2 to 2½ hours until the chicken is very tender and the leg joint moves easily when twisted.
Carefully lift the hen from the broth and place it on a carving board. Remove the twine and carve the chicken into portions, slicing the stuffing into rounds.
Strain the broth, reserving the vegetables. Return the broth to the pot and simmer briefly to reduce slightly if desired. Taste and adjust seasoning with salt and pepper.
Arrange the carved chicken, slices of stuffing, and vegetables in shallow bowls. Ladle hot broth over each serving.
Regional variants
In some French households a little rice or chopped chestnuts is added to the stuffing. Modern versions sometimes include a side of coarse sea salt, cornichons, and mustard for dipping the meat.
Cook's notes
- A mature stewing hen gives the richest flavor and best texture; a young roasting chicken will cook faster but yield a less flavorful broth.
- Skim the broth frequently during the first 30 minutes for a clearer, cleaner result.
- Leftover broth can be strained and frozen for use in soups or sauces.
Serve with
Crusty bread, coarse salt, mustard, and cornichons; the broth is often served first as a soup course.
Make ahead and storage
The dish can be prepared a day ahead, refrigerated in the broth, and gently reheated before serving. The flavors improve overnight.
