This recipe for poule au pot, a basic French rooster in a pot dish, is alleged to have its origins within the sixteenth century when King Henry IV, thought-about a great king to his folks, is alleged to have introduced: “If God provides me extra life, I’ll be sure that there isn’t a ploughman in my Kingdom who doesn’t have the means to have a hen in his pot, and it’s stated that this began a convention of “Sunday rooster.”
Serves 4
Lively time: 2 hours
Cooking time:About 2 hours
Storage: 3 days
Substances for poule au pot
Hen
4–5-lb. (1.8–2.2-kg) rooster
8 orange carrots
8 small yellow carrots, with tops
4 turnips
2 rutabagas (swedes)
2 leeks
1 stalk celery
1 onion, peeled and studded with 2 entire cloves
1 tbsp (10 g) kosher salt
8 inexperienced cabbage leaves
Rice
1 ⅔ cups (400 ml) rooster broth (see above)
1 cup (7 oz./200 g) lengthy grain rice
Suprême sauce
2 tbsp (1 oz./30 g) butter
3 tbsp (1 oz./30 g) all-purpose flour
2 cups (500 ml) rooster broth (see above)
⅔ cup (150 ml) crème fraîche
Salt and freshly floor pepper
To serve
10 celery leaves, ideally yellow
A number of sprigs micro purple shiso (you may additionally use peppermint leaves, lemon basil or thai basil)
Getting ready the rooster
Place the rooster in a Dutch oven and add sufficient chilly water to only cowl it. Carry to a boil, fastidiously skimming all the froth from the floor. Peel the carrots, turnips, and rutabagas, and minimize them into massive items, quarters, or halves, relying on their dimension. Wash and trim the leeks and celery and minimize them into massive items. As soon as the rooster cooking liquid is obvious, add the chopped greens, clove-studded onion, and salt. Cowl and prepare dinner for 1 ½ hours, or till the rooster and greens are utterly tender. Prepare dinner the cabbage leaves in a separate saucepan of boiling water till tender, then set them apart till serving.
Getting ready the rice
Measure out 1 ⅔ cups (400 ml) of the broth from cooking the rooster. Cowl the Dutch oven with a lid so the rooster and greens keep sizzling. Carry the measured broth to a boil in a medium saucepan, stir within the rice, and prepare dinner for 20 minutes.
Getting ready the suprême sauce
Soften the butter in a big saucepan over low warmth, then whisk within the flour to make a roux. Prepare dinner for two minutes, whisking repeatedly, then step by step whisk within the 2 cups (500 ml) broth reserved from cooking the rooster, till the sauce is effectively blended and clean. Carry to a boil, stir within the crème fraîche, and modify the seasonings if needed.
To serve
Take away the rooster from the Dutch oven and minimize it into items. Chop the cabbage leaves. Spoon the rooster and greens over the rice with the remaining broth within the Dutch oven and scatter celery leaves and purple shiso sprigs excessive. Serve the suprême sauce on the aspect.
Extracted from Meat, Poultry & Recreation : Recipes and Strategies from the Ferrandi College of Culinary Arts by FERRANDI Paris (Flammarion, 2025).
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