Boiled Stuffed Chicken (Poule Farcie Paysanne)

“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”
2hrs 25mins

Ingredients Nutrition


  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).

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