Traditional Stuffed Hen in Broth
Ingredients
- 0.7 pcHen meat (whole, gutted)
- 200 gSausage meat (plain)
- 66.7 gCountry bread (crumbled)
- 66.7 mlWhole milk (for the bread)
- 0.7 pcEgg (whole)
- 0.7 pcFlat-leaf parsley (chopped)
- 2 pcCarrot (in large chunks)
- 1.3 pcLeek (washed and cut)
- 0.7 pcApium graveolens (cut in half)
- 0.7 pcYellow onion (studded with cloves)
- 1.3 pcClove
- 0.7 pcBouquet garni
- 0.7 pinchGray sea salt
- 0.7 pcCooking twine (for trussing the poultry)
Method
Firm meat that becomes meltingly tender after slow simmering. The bread and sausage stuffing stays juicy, infused by the vegetable broth filling the kitchen with aroma.
- 1
Soak the country bread in whole milk. In a mixing bowl, combine the sausage meat, egg, squeezed bread, and chopped parsley. The texture should be supple and consistent.
- 2
Insert the stuffing inside the hen. Pack it well. Close the opening and truss the limbs with twine so the poultry keeps its shape during the long cooking process.
- 3
Place the hen in a large pot. Cover with cold water. Bring to a boil, then lower the heat. Carefully skim off the grey foam rising to the surface to keep the broth clear.
- 4
Add carrots, leeks, celery, bouquet garni, and the onion studded with cloves. Season with grey sea salt. The liquid should just simmer, without heavy boiling.
- 5
Simmer covered for at least two hours. The hen is cooked when the leg meat detaches easily under finger pressure.
Frequently asked questions
How do you get this dish right?
- Never boil vigorously; a gentle simmer preserves the tenderness of the meat.
- Use the leftover broth to cook pilaf rice or make a soup the next day.
How long does this dish keep?
Store in the fridge within the broth for up to 3 days. Reheats perfectly over low heat.
