STREAMING NOW: The Delicious Miss Dahl

Boiled Stuffed Chicken (Poule Farcie Paysanne)

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Have not tried this but it looks like fun and I am going hunting for an "old bird"!! from French Country Kitchen - Ann Hughes-Gilbey”
READY IN:
2hrs 25mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Grind or process the first 16 ingredients fairly coarsely, then measure.
  2. For each 2 cups, add salt& pepper and egg.
  3. Mix well.
  4. Stuff and sew up the prepared bird.
  5. Put the trimmings (neck and so on) into a very large pan with garlic, onion, salt, pepper and bouquet garni.
  6. Cover generously with cold water and bring to a boil.
  7. Add the bird, (making sure it is covered),bring back to boil and simmer very gently for 1 1/2 hours (less for a younger bird).
  8. Meanwhile, shape the remaining farce into a sausage and roll up neatly in a fine cheesecloth.
  9. tie the ends securely and cook alongside the bird.
  10. When the bird is cooked, take it out carefully, draining well.
  11. Put it in a roasting pan with a little fat underneath and some smeared over the breast.
  12. Roast in a preheated 400 degree oven for 20 to 25 minutes, or until browned to your liking.
  13. Remove.
  14. Pour off fat and deglacer the pan with a little of the stock, to make a gravy, (stir in a little wine to taste, if liked.) To serve, give each diner a portion of the bird and some of the stuffing from the interior, plus a slice of the boiled farce.
  15. (Strained and skimmed of all fat, the cooking liquid makes magnificent stock for future use).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: