La Poule Au Pot
- 1 whole chicken
- 3 box chicken broth
- 2 stalks celery
- 1/2 onion diced
- 1 bunch poultry spices
- 1 pound ground turkey
- 1 loaf loaf artisan bread
- 3 eggs
- 1/2 pound carrots
- 1 cup farro
- 1 cup flour
- 1. prepare stuffing. roast bread in olive oil and sea salt at 350 degrees for 15 minutes. dice into small pieces. combine with turkey, pre-heated diced onion and celery and parsley. 2. flour chicken in a bag. coat bottom of pan in olive oil and sear chicken. Stuff and tie the flaps togehter. 3. add chicken broth, spices, celery (whole) into pan. add bullion stock if needed. 4. boil chicken for about 2 hours or until done. add carrots about 1 hour in after removing spices you don't want in broth. 4. remove chicken and cut stuffing into pieces. Add to broth. add chicken pieces to broth. 5. cook one cup farro and add to broth.
chicken, chicken broth, stalks celery, onion, poultry spices, ground turkey, bread, eggs, carrots, farro, flour
Taken from www.epicurious.com/recipes/member/views/la-poule-au-pot-56510ca638a4c0ce3d2c1867 (may not work)