Traditional Stuffed Hen in Broth

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.

• Prep time: 40 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 747
• Protein: 83 g
• Carbs: 17 g
• Fat: 38 g

Ingredients

• 0.7 piece Hen meat ( whole, gutted )
• 200 g Sausage meat ( plain )
• 66.7 g Country bread ( crumbled )
• 66.7 ml Whole milk ( for the bread )
• 0.7 piece Egg ( whole )
• 0.7 piece Flat-leaf parsley ( chopped )
• 2 piece Carrot ( in large chunks )
• 1.3 piece Leek ( washed and cut )
• 0.7 piece Apium graveolens ( cut in half )
• 0.7 piece Yellow onion ( studded with cloves )
• 1.3 piece Clove
• 0.7 piece Bouquet garni
• 0.7 pinch Gray sea salt
• 0.7 piece Cooking twine ( for trussing the poultry )

Instructions

1. Preparing the stuffing

   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. Stuffing and trussing

   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. Starting the broth

   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. Aromatic garnish

   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. Slow cooking

   Simmer covered for at least two hours. The hen is cooked when the leg meat detaches easily under finger pressure.

Chef's tips

• 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.

Storage

Store in the fridge within the broth for up to 3 days. Reheats perfectly over low heat.