POULE AU POT French Chicken Soup

One of the most ancien French cuisine is POULE AU POT or French Chicken Soup during the time of King Henry IV dated in the middle age.

This soup was normally consumed by the royal family, but the king decided that every Sunday, each French family were allowed to make this menu.

Filling Ingredients  :

1.5 kg whole chicken

100 gr bacon

1 chicken liver & gizzard

2 eggs

100 gr of old bread

half glass of milk

2 cloves of garlic

2 branches of parsley

Soup Ingredient :

1 onion

1 clove

2 carrot

3 potatoes

1 white turnip

1 celery

1 leeks

a bit of Thyme and bay leaf

How to make :

• Dip the old bread inside the milk, press down the remaining liquid
• Shred bacon, liver, gizzard and garlic together, add the bread, eggs, salt, pepper and shredded parsley
• Put salt and pepper inside the chicken and put the filling inside and tight the chicken with kitchen threat.
• Cut carrot, potatoes and turnip into regular pieces
• Put the chicken in the pan, fill in with cold water
• Add salt, pepper and thyme & bay leaf, simmer on low heat for 45 minutes
• Add onion, carrot, potatoes, leek, celery and turnip, cook for another 35 minutes

How to serve :

1. Take out the chicken and vegetable out the pan, keep aside
2. Boil the remaining broth with small macaroni, serve for apetiser
3. Cut the chicken into 4 pieces, please watch out the fillings. If you accidentally make some mess, don't worry, just return all the fillings inside the chicken.
4. The chicken and vegetables to be served as main course, with mustard sauce

Et voila... now you know how to cook French Food!

Serve 4 persons