Tuesday, 30 October 2007

Poule Au Pot (Chicken in the pot) recipe


It was Henry IV of France’s ambition to create such a wealthy nation that every family in the land would be able to afford this dish every Sunday. Of course, that put a little strain on the chicken population come Sunday, but it’s a nice story.

The original recipe for this calls to use the giblets to make a stock, but there is a tendency nowadays to remove the giblets before the chicken gets to the customer, so You will need some ready made stock instead. I prefer to use a liquid stock rather than bouillon cubes for this recipe. Continue reading.

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