Also called Poule au Pot (pool oh poh), meaning literally hen in the pot, Pot au Feu a la Bearnaise (poh-toh-fer ah lah bair-nayz) is a filling dish for a dinner party. Serve the broth as the first course and the stuffed chicken and vegetables as the main course, with potatoes or French bread.
½ beef marrow bone, sawn into pieces
1 small veal knuckle, sawn into
6 pints water
1 head of celery, trimmed, and cut into
4 medium-sized onions, thickly sliced and pushed out into rings
1 garlic clove, crushed
2 large carrots, scraped and thickly sliced
2 small parsnips, peeled and thickly sliced large bouquet garni, consisting of
8 parsley sprigs, 2 thyme sprays and
2 bay leaves tied together
1 tablespoon salt
1 teaspoon black pepper
4 lb. chicken
1 oz. butter
1 shallot, finely chopped
1 garlic clove, crushed
8 oz. pork sausage meat
2 oz. lean cooked ham, finely chopped
4 tablespoons dry white breadcrumbs
2 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried marjoram
2 teaspoon dried thyme
1 tablespoon finely chopped fresh parsley
Place the beef bone and veal knuckle in a very large, heavy-based saucepan and pour over the water. Set the pan over moderately high heat and bring the water to the boil. Boil for 4 minutes, skimming off the scum as it rises to the surface with a metal spoon.
Add the celery, onions, garlic, carrots, parsnips, bouquet garni, salt and pepper. When the liquid comes to the boil again, reduce the heat to very low, cover the pan tightly and simmer for 1 hour.
Meanwhile, make the stuffing. In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the shallot and garlic and fry, stirring, for 3 to 4 minutes or until the shallot is soft and translucent but not brown.
Add the sausage meat and cook, stirring to break up the meat, for 8 to 10 minutes or until the pork has lost its pink colour. Stir in the ham, breadcrumbs, salt, pepper, marjoram, thyme and parsley. Cook the stuffing, stirring constantly, for a further 5 minutes.
Remove the pan from the heat. Spoon the stuffing into the cavity.of the chicken
Serve the broth from Pot au Feu a la Bearnaise as a first course and the meat and vegetables as a tnatn course. m kfWR &’- …… v ‘ …-..inU .-.’. ….. i .-… I , . . and secure the cavity with a trussing needle and thread or skewers.
Place the chicken in the saucepan containing the vegetables. Increase the heat to moderately high and bring the mixture to the boil. Reduce the heat to very low, recover the pan and simmer for a further U hours.
Remove the pan from the heat. Remove and discard the beef bone and veal knuckle, or reserve the knuckle for future use.
Using two large forks, lift the chicken out of the pan and transfer it to a warmed serving dish. Remove and discard the trussing thread or skewers.
Pour the broth through a large, fine wire strainer held over a warmed soup tureen. Remove and discard the bouquet garni and arrange the vegetables around the meat. Keep the meat and vegetables hot while you serve the broth.