Pot au poulet

Serves 6

  1. 1tb butter
  2. 7oz bacon
  3. 2 onions, one diced and one quartered
  4. 2 cloves garlic
  5. 3/4 cup bread crumbs
  6. 1 egg
  7. Pinch of nutmeg
  8. Zest of 1 lemon
  9. 1/3 cup parsley, stalks reserved
  10. 3-1/4lb chicken, fat removed
  11. 1 stalk celery, halved
  12. 3 sprigs thyme
  13. 2 bay leaves
  14. 8 peppercorns
  15. 12 skinny carrots, peeled
  16. 6 cups chicken stock
  17. 3 leeks, cut into 2in pieces
  18. 12 new potatoes
  19. Salsa verde
  20. Dijon mustard
  • Cook 1-2 on medium-low heat for 10-15 minutes. Add onion for 5 minutes. Mix with 4-8 and parsley leaves, stuff chicken and sew shut. Place in dutch oven.
  • Tie quartered onion, parsley stems and 11-14 into a piece of cheesecloth and place in dutch oven along with 15-16. Simmer covered for 1-1/4 hours. Add 17-18 and continue simmering for 15 minutes.
  • Remove meat and stuffing from chicken and discard bones and skin. Discard cheesecloth. Serve chicken with stuffing, veggies, broth and 19-20
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