Poached Chicken with Stuffing and Rich Rice

Prepare to indulge in the delicious flavors of Poached Chicken with Stuffing and Rich Rice. This classic recipe combines tender poached chicken, flavorful stuffing, and aromatic rice, creating a comforting and satisfying dish that is perfect for family dinners or special occasions. The chicken is stuffed with a delectable mixture of ground liver, gizzard, sausage meat, and bread, infusing it with rich and savory flavors. The poaching process ensures that the chicken remains moist and tender, while the accompanying vegetables and broth add depth to the overall dish. The rice, cooked with the chicken fat and broth, absorbs all the wonderful flavors, making it a delightful accompaniment. Get ready to savor each bite as the combination of textures and flavors comes together to create a truly memorable dining experience.

Serves 6-8

INGREDIENTS:

• 1 5-pound chicken
• 10 garlic cloves, peeled
• Pork rind, enough to line the pot
• 2 onions, peeled and quartered
• 3 leeks, well washed, cut into 2-inch chunks
• 4-5 carrots, peeled and sliced thickly
• 5 turnips, peeled and quartered
• 10 potatoes, peeled and halved
• 1 can tomato paste
• 1 bouquet garni (parsley, celery, bay leaf)
• Pepper and salt

FOR THE STUFFING:

• Liver and gizzard of chicken
• 1 pound pork sausage meat
• 1 pound stale bread, soaked in water and squeezed dry
• 6 eggs
• Pepper and salt

INSTRUCTIONS:

1. Prepare the stuffing. In a food processor, grind the liver and gizzard. Place them in a bowl with the sausage meat, eggs, bread, pepper, and salt. Mix well. Reserve a small handful for stuffing the bird and shape the rest into a ball. Enclose it in a sturdy piece of cloth and tie it like a purse with kitchen twine.
2. Place garlic cloves and reserved stuffing inside the chicken. Sew or skewer the opening securely.
3. In a kettle, line the bottom with pork rinds. Place the purse of stuffing and chicken on top of the rind. Add vegetables, tomato paste, and bouquet garni. Cover with water, at least 2 inches above the ingredients. Cook over medium heat for 1 hour, then reduce to low and simmer for 1 hour more.
4. Remove from heat. Taste and adjust seasoning. Allow it to cool. Refrigerate for at least 5 hours, preferably overnight. A layer of fat will come to the surface. Lift it off and reserve it.
5. Cook rice using the chicken fat and sufficient broth from the pot instead of water. The rice will absorb the flavors and be delicious. Serve the rice with the broth, chicken, sliced stuffing, and vegetables. The broth can be served alone first or in a soup plate along with the rest.
6. Optional: Pair the dish with a wine from Duras in the Lot-et-Garonne region.

Enjoy the comforting flavors of this classic dish, where tender poached chicken is complemented by a flavorful stuffing and served alongside aromatic rice and vegetables. It’s a hearty and satisfying meal that will surely delight your family and guests.

After the poached chicken has been carefully cooked and allowed to cool, the flavors intensify, making it even more delicious. The overnight refrigeration allows the flavors to meld together and the layer of fat can be easily removed, leaving behind a flavorful and succulent chicken. The accompanying rice, cooked in the chicken fat and broth, becomes infused with all the wonderful flavors, creating a rich and satisfying side dish. When serving, don’t forget to garnish with the sliced stuffing, vegetables, and a ladle of the flavorful broth. The poule au pot is best enjoyed with a glass of wine that complements its flavors, such as a Duras from the Lot-et-Garonne region. Gather your loved ones around the table and indulge in this comforting and hearty dish that will surely leave everyone satisfied and craving for more.