Boiled Stuffed Chicken (Poule Farcie Paysanne) Recipe 🍗

Overview:

If you’re seeking a culinary adventure, look no further than this delightful recipe for Boiled Stuffed Chicken (Poule Farcie Paysanne) sourced from the charming French Country Kitchen by Ann Hughes-Gilbey. Perfect for lunch or snacks, this dish combines the rustic flavors of European cuisine with the convenience of a potluck favorite, making it ideal for weeknight meals or special occasions. With a preparation time of just 25 minutes and a total cooking time of 2 hours and 25 minutes, you’ll be delighted by the tantalizing aroma and savory taste of this dish.

Ingredients:

Here’s what you’ll need:

• 1 stewing chicken 🐔
• Wine 🍷
• 1 chicken gizzard 🐓
• 1 chicken liver 🐔
• Cooked ham 🍖
• Ham 🐖
• Bacon 🥓
• Onion 🧅
• Garlic 🧄
• Parsley 🌿
• Celery leaves 🌱
• Chard leaves 🥬
• Spinach 🍃
• Salt 🧂
• Pepper 🌶️
• Egg 🥚
• Garlic cloves 🧄
• Onion 🧅
• Bouquet garni 🌿

Instructions:

Preparation:

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.

Stuffing the Chicken:

1. Stuff and sew up the prepared bird.
2. Put the trimmings (neck and so on) into a very large pan with garlic, onion, salt, pepper, and bouquet garni.
3. Cover generously with cold water and bring to a boil.
4. 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).

Cooking the Farce:

1. Meanwhile, shape the remaining farce into a sausage and roll up neatly in a fine cheesecloth.
2. Tie the ends securely and cook alongside the bird.

Roasting:

1. When the bird is cooked, take it out carefully, draining well.
2. Put it in a roasting pan with a little fat underneath and some smeared over the breast.
3. Roast in a preheated 400-degree oven for 20 to 25 minutes, or until browned to your liking.
4. Remove from the oven.

Making Gravy:

1. Pour off fat and deglaze the pan with a little of the stock, to make a gravy.
2. Stir in a little wine to taste if liked.

Serving:

1. 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.
2. Strained and skimmed of all fat, the cooking liquid makes magnificent stock for future use.

Nutritional Information (per serving):

• Calories: 1263.2
• Fat Content: 86g
• Saturated Fat Content: 26.1g
• Cholesterol Content: 481mg
• Sodium Content: 1029.8mg
• Carbohydrate Content: 20.4g
• Fiber Content: 2.6g
• Sugar Content: 4.5g
• Protein Content: 96.8g

Serving Suggestions:

Pair this delectable Boiled Stuffed Chicken with a crisp green salad and some crusty French bread for a complete and satisfying meal. Don’t forget to enjoy it with a glass of your favorite wine to complement the rich flavors of the dish. Bon appétit! 🍽️