Since the castings and rainy day, a beautiful rustic dish. The good King Henri IV, said that every Frenchman should have had on Sunday the "poule au pot".
Here's my recipe for today.
Sorry if some of the recipes I always telegraph. Although there are no explanations, tell me.
Ingredients:
- 1
chicken - carrots
-
celery - onion
-
cloves - garlic
-
leeks - sliced \u200b\u200bbread
-
milk - 2 Verzini
- a pinch of turmeric
- parsley
- thyme
- laurel
- salt
Accompaniment:
- Rice cooked with the broth
For the sauce:
-
butter - flour
-
soup - egg yolk
Stuff the chicken with sliced \u200b\u200bbread mixed with milk found in Verzini (Orignal in the recipe are the liver and calluses that I had not) and parsley chopped. Do not sew to miss the filling.
Boil the chicken (pressure cooker 45 minutes) with onion, cloves, carrots, peeled garlic, leeks and a nice bunch of parsley, celery, thyme and bay leaves. Add a touch of turmeric.
Open the pot and cook the rice with the broth.
Prepare the sauce to accompany:
Melt some butter in a pan, 2 tablespoons of flour, stir, add broth to the sauce is quite liquid, and then incorporate the tuorno egg.