Poached Hen Belle Gabrielle

Introducing the elegant and flavorful Poached Hen “Belle Gabrielle”! This recipe combines a succulent free-range hen with a delightful “plaisir du galant” stuffing, simmered to perfection in a fragrant broth. The result is a dish that tantalizes the taste buds with its tender meat, aromatic vegetables, and creamy crème fraiche sauce. Prepare to indulge in a culinary experience that is sure to impress both family and guests alike.

Serves 6

INGREDIENTS:

• 1 free-range hen, 5-6 pounds
• 8 carrots
• 6 turnips
• 1 kohlrabi
• 4 leeks
• 1 bouquet garni
• 1 onion, studded with 6 cloves
• 2 garlic cloves, germ removed, minced
• Pepper and salt
• 4 cups crème fraiche

FOR THE PLAISIR DU GALANT STUFFING: 

• 1/2 cup parsley, finely chopped
• 2 garlic cloves, germ removed, minced
• 2 shallots, finely chopped
• 1 chicken liver, finely chopped
• 1 chicken gizzard, finely chopped
• 1 slice ham, diced
• 1 thick slice fatback, finely chopped
• 3 slices day-old bread, soaked in milk, squeezed dry
• 1 tarragon sprig
• 3/4 pound pork sausage meat
• 2 eggs
• 2 tablespoons crème fraiche
• 1 cup white fruit alcohol of choice

INSTRUCTIONS:

1. Prepare the stuffing: In a bowl, combine parsley, shallots, chicken liver, ham, fatback, bread, tarragon, sausage meat, eggs, crème fraiche, and white fruit alcohol. Refrigerate the stuffing mixture for several hours or overnight.
2. Remove the fowl and marinated stuffing from the refrigerator. Stuff the hen with the prepared stuffing. Place a crust of bread into the vent of the hen and sew it up or secure with pins.
3. Peel the carrots, turnips, kohlrabi, and leeks. Cut them into moderate-sized pieces.
4. In a deep kettle, bring water to a boil with the bouquet garni and the onion studded with cloves. Once the water starts to bubble, add the stuffed hen. Ensure the water covers the hen comfortably. Place the kettle lid halfway on and let the hen boil for 15 minutes.
5. Add the carrots, leeks, kohlrabi, minced garlic, pepper, and salt to the kettle. Do not add the turnips at this stage; cook them separately in bouillon taken from the pot. Continue to simmer for 45 minutes, turning the hen over frequently. If needed, add chicken stock during the cooking process.
6. Remove the fowl from the kettle and cut it into serving pieces. Return the pieces to the kettle and cook for an additional 10 minutes along with the crème fraiche, allowing it to cook down.
7. Serve the poached hen hot, accompanied by wild mushrooms and a vegetable purée.

As you savor each bite of the tender poached hen, infused with the aromatic essence of the stuffing and surrounded by a velvety crème fraiche sauce, you’ll discover a symphony of flavors that will transport your taste buds to a realm of gastronomic delight. The careful preparation and attention to detail in this recipe make it an ideal choice for special occasions or when you simply want to treat yourself to a gourmet dining experience.

Elevate your culinary repertoire with this classic Poached Hen “Belle Gabrielle” recipe, and let its flavors and presentation impress your guests. Serve it alongside a side of wild mushrooms and a luscious vegetable purée for a truly unforgettable meal. With its combination of elegance, taste, and sophistication, this dish is sure to become a highlight of your dining repertoire. Enjoy the pleasure of indulging in this exquisite poached hen creation, and savor every moment of this culinary masterpiece. Bon appétit!