DISH RESEARCH · Main dish
Poule au Pot
Fabrice Idiart’s selected poule au pot simmers a blanched hen and whole vegetables in reconstituted white poultry stock, filters and defats the broth, then presents the skinned hen with selected vegetables in a little broth.
About Poule au Pot
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Fabrice Idiart’s selected poule au pot cooks a hen with whole vegetables and a prepared white poultry stock. The finished hen returns to a small amount of its filtered broth with leeks, carrots and onions.
The hen is briefly blanched in a large pot of water. Onions and carrots are peeled and washed, one onion is studded with six cloves, and the leeks are opened and washed while the vegetables remain whole.
The blanched hen is rubbed with half a lemon. Its first cooking water is discarded before the hen and vegetables receive a separately prepared poultry broth, coarse salt and a bouquet garni.
The pot simmers uncovered and is skimmed regularly. The hen and vegetables are removed, and the broth is filtered and defatted before a little is poured into a serving cocotte.
Leeks, carrots and the two unstudded onions are arranged in that broth. The hen’s skin is removed, then the bird is returned to the cocotte for immediate service.
Ingredients in Poule au Pot
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Chickenprotein
- Watercooking medium
- Carrotbase
- Leekbase
- Onionbase
- Cabbagebase
- Potatobase
- Turnipbase
- Thymeseasoning
- Bay Leafseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.