Best Boiled Stuffed Chicken Poule Farcie Paysanne Recipes

Poulet Farci Truffiere image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 12

1 (3 pound) fresh chicken, giblets and wing tips removed
3 truffles with their juice
1/4 cup Madeira
1/2 teaspoon thyme
Freshly ground salt
Freshly ground white pepper
2 slices fresh bread, crusts removed and cubed
5 ounces foie gras
4 slices bacon
2 tomatoes, halved and broiled, for garnish (optional)
Small handful of fresh French green beans, for garnish (optional)
Small handful of baby new potatoes, boiled, for garnish (optional)

Steps:

Dry chicken and place 2 truffles inside. Slice remaining truffle very thinly. Carefully slide slices under the skin of the chicken. Cover the bird with waxed paper and place in the refrigerator for 24 hours.
The next day, preheat oven to 350 degrees F. Sprinkle Madeira over bread pieces. Add thyme, salt, pepper, and bread to the pate. Mix until smooth. Remove the truffles from the cavity of the chicken. Slice them thinly and add to the pate mixture. Stuff the bird with the combined mixture. Pin and truss the bird, securing the flesh with poultry pins and the wings and legs with string. Season breast with salt and pepper. Lay bacon over the bird to keep it moist.
Roast bird on baking dish for 1 hour. Remove bacon and reserve for garnish. Cook bird for 15 minutes more. Remove string, transfer to serving platter and arrange garnish around it.

Boiled, Stuffed and Roasted Chicken image

Provided by Angela Sara

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large roasting chicken
3 ounces butter
salt and pepper
1 lb beef or 1 lb lamb, minced
3 tablespoons olive oil
salt and black pepper
4 ounces blanched almonds, halved
2 ounces pine nuts
4 -5 ounces cooked rice
2 -3 ounces butter, for roasting

Steps:

Clean the chicken and place in a deep saucepan and cover with water.
Add salt, pepper and butter.
Bring to the boil skimming away any scum.
Simmer in the water for about 3/4 hr, or until nearly tender.
Allow to cool a little.
Stuffing.
Fry the minced meat in 2 tbsp oil until browned and season to taste with salt and pepper.
In a separate pan heat the remaining oil or butter and fry the almonds and pine nuts for 2-3 mins.
Mix the meat, nuts and rice and taste for seasoning.
Stuff the chicken tightly with this mixture and secure with a skewer.
Roast the stuffed chicken, brushed with butter, in a slow oven (160c/325F/Gas Mark 3) for 30 mins, or until it is a beautiful golden colour.

Boiled Stuffed Chicken (Poule Farcie Paysanne) image

Provided by Derf2440

Time 2h25m

Yield 4-5 serving(s)

Number Of Ingredients 24

1 (4 lb) stewing chicken
fat (for greasing)
wine (optional)
1 chicken gizzard
1 chicken heart
1 chicken liver
1/2 lb cooked ham or 1/2 lb raw ham (e.g.parma)
1/2 lb fresh pork fillet
1/4 lb lean veal
1/4 lb bacon
1 onion
3 cloves garlic
1 cup parsley
1 cup celery leaves
1 1/2 cups chard leaves or 1 1/2 cups spinach (or other greens)
3 slices crustless bread
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
4 -5 cloves garlic
2 cloves
1 large onion, studded with the cloves
salt and pepper
bouquet garni

Steps:

Grind or process the first 16 ingredients fairly coarsely, then measure.
For each 2 cups, add salt& pepper and egg.
Mix well.
Stuff and sew up the prepared bird.
Put the trimmings (neck and so on) into a very large pan with garlic, onion, salt, pepper and bouquet garni.
Cover generously with cold water and bring to a boil.
Add the bird, (making sure it is covered),bring back to boil and simmer very gently for 1 1/2 hours (less for a younger bird).
Meanwhile, shape the remaining farce into a sausage and roll up neatly in a fine cheesecloth.
tie the ends securely and cook alongside the bird.
When the bird is cooked, take it out carefully, draining well.
Put it in a roasting pan with a little fat underneath and some smeared over the breast.
Roast in a preheated 400 degree oven for 20 to 25 minutes, or until browned to your liking.
Remove.
Pour off fat and deglacer the pan with a little of the stock, to make a gravy, (stir in a little wine to taste, if liked.) To serve, give each diner a portion of the bird and some of the stuffing from the interior, plus a slice of the boiled farce.
(Strained and skimmed of all fat, the cooking liquid makes magnificent stock for future use).