Capon Poule au Pot with Foie Gras Stuffing
Yield 8 SERVINGS
- 1 capon liver, or 2 chicken livers, chopped
- 6 ounces loose sausage meat
- 3 ounces Jambon de Bayonne, diced
- 1 package Foie Gras Slices, about 4 ounces total, diced
- 1 shallot, chopped
- 1/2 cup flat-leaf parsley, chopped
- 2 eggs, beaten
- 2 tablespoons Armagnac
- 1 tablespoon chopped garlic
- Salt and freshly-ground black pepper, as needed
- 2 to 3 slices day-old country bread, about 2 ounces, torn into small pieces
- 1 cup milk
- 1 Capon, 8lbs, giblets, neck, 2 wing joints and extra fat removed
- 8 turnips, quartered
- 3 onions, each studded with 3 whole cloves
- 3 medium carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 2 leeks, washed and trimmed, cut into 2-inch pieces
- 3 bay leaves
- 2 bunches fresh thyme
- 1 whole garlic, seperated into cloves with skin left on
- 4 quarts chicken stock
- Sauce Ravigote, for serving
- Assortment of cornichons, capers, pickled vegetables, mustard, for serving
Recipe notesOur version of traditional poule au pot is made with a rich, full-flavored capon and a delicious soft stuffing of sausage, bread and foie gras.
- Prepare the stuffing: Blend the liver, sausage, ham and foie gras in a bowl. Add shallot, parsley, eggs, Armagnac, chopped garlic, salt and pepper. Soak bread in milk then gently squeeze to remove excess, discard remaining milk. Add to meat mixture, mixing well. Cover and refrigerate until needed.
- Season the inside of the capon well with salt and pepper then truss with butcher's string.
- Add turnips, onions, carrots, celery and leeks to a large, deep pot. Place capon on top of vegetables, add bay leaves, thyme and garlic. Add a generous sprinkling of salt and pepper then pour in stock. It should completely cover the bird and vegetables, add a little water if needed. Bring the liquid to a boil, reduce heat and simmer gently until the meat is very tender and almost falling off the bones, at least 2 1/2 hours.
- About 40 minutes before the capon is cooked, remove the stuffing from the refrigerator. Spoon the stuffling into a double layer of cheesecloth and roll into a log shape, securing the ends with string. Add to the pot so the stuffing cooks with the bird in the last 30 minutes.
- Carefully remove the capon, stuffing and vegetables from the pot with large slotted spoons. Lightly tent the bird with foil. Strain the broth then bring to a boil for 5 minutes. Taste and adjust seasoning if needed. Carve the capon into serving portions. Remove the stuffing from cheesecloth and slice. Arrange the capon and vegetables on a large serving platter and keep in a warm oven until ready to serve.
- Ladle the broth into bowls and serve. Following the broth, serve the stuffing, vegetables and capon, pouring more of the hot broth over them before serving. Garnish with any combination of capers, pickled onions, cornichons and mustard. Serve with Sauce Ravigote.