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( La Poule Au Pot )

Boiling Fowl With Salted Brisket
( La Poule Au Pot )

Image of Boiling Fowl With Salted Brisket<br/>( La Poule Au Pot )

1 kg (2¼lb) lightly salted brisket
½ kg (1lb 2oz) lightly salted pork
1 boiling fowl
6 peppercorns
½ head of celery, 8 carrots
6 leeks, 8 shallots
2 bay leaves, parsley
8 small beetroots


Preparation time: 30 minutes
Cooking time: 150 minutes
Serves: 6


1. Place beef and pork in a saucepan containing about 2 litres (3½pt) cold water and bring slowly to the boil. Remove all scum. Place peppercorns, bay leaves and a bouquet garni made from celery green and leek tops in the saucepan, and boil for about 1 hour.

2. Place cooking fowl in saucepan, skim, and boil for ½ hour. Add whole prepared carrots, shallots and leeks, and simmer, covered, until everything is tender.

3. Place washed beetroots in plenty of cold water with 1 x 15ml tbsp (1tbsp) salt. Boil for 30 minutes, then rinse in cold water and rub off the skins.

4. Arrange meat and vegetables on hot serving dishes. Strain stock, skim off fat and sprinkle with a little finely chopped parsley - sprinkle both meat and vegetables, too, if you wish. Serve the stock as a soup and make a light sauce with grated horseradish for the meat and vegetables.

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