Poached Fowl & Bacon With ‘Pudding’

Author: chefs-mate Cooking Method: Poaching Cuisine: British Courses: Main Courses

Difficulty: Advanced

Servings: 6 Calories: 669

Description

This classic British recipe transforms humble ingredients into a comforting and elegant meal. A whole boiling fowl is gently poached in cider and water, infused with aromatic herbs like sage, thyme, and parsley. The dish includes a distinctive "pudding" made from the chicken's neck skin, stuffed with a mixture of liver, heart, breadcrumbs, and herbs, along with a slab of bacon for rich flavor. The result is tender, moist meat with a deep, savory broth. Perfect for a Sunday roast or a special family dinner, this dish offers a nostalgic taste of traditional country cooking that is both satisfying and easy to prepare.

Directions

Preheat a large stewpan or pot with a tight-fitting lid.
Mix the fresh herbs together; reserve one tablespoonful for later use.
Season the remaining herb mixture with salt and pepper.
Stuff the seasoned herb mixture into the body cavity of the fowl.
Stitch or skewer the cavity openings securely to keep the stuffing inside.
Truss the bird for boiling and place it on a trivet in the stewpan.
Carefully ease the spine and surrounding flesh out of the chicken neck skin, keeping the skin intact like peeling off a stocking.
Finely chop the liver and heart.
Mix the chopped liver and heart with half of the reserved herbs, a little salt and pepper, and the breadcrumbs.
Bind the stuffing mixture with the beaten egg.
Fill the herb and meat mixture into the neck skin, allowing room for the breadcrumbs to swell during cooking.
Fasten the ends of the stuffed neck securely to form a sausage shape.
Add the stuffed neck to the stewpan with the bird.
Mix the cider with the water in a separate container and heat until nearly boiling.
Pour the hot cider mixture into the stewpan, ensuring it covers the bottom but does not fully submerge the bird.
Cover the pot with a well-fitting lid and poach the bird gently over low heat for 2 to 2.5 hours.
After 30 minutes of cooking, add the piece of bacon to the pan.
After 45 minutes total cooking time, add the stuffed neck to the pan if not already added.
Top up the pan with extra boiling water if the liquid level drops too low.
Test the bird for doneness after 2 hours by inserting a thin skewer into the thickest part of the thigh; the juices should run clear.
Once cooked, remove the bacon and the stuffed neck from the pan and let them rest for 10-15 minutes.
Remove the bird from the pan and let it rest briefly.
Slice the bacon and the stuffed neck.
Arrange the sliced bacon and neck around the poached bird on a serving platter.
Scatter the remaining fresh herb leaves over the breast of the bird before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 669kcal

% Daily Value *
Total Fat 36g56%
Saturated Fat 12g60%
Cholesterol 250mg84%
Sodium 1200mg50%
Total Carbohydrate 15g5%
Dietary Fiber 1g4%
Sugars 2g
Protein 55g111%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If the neck skin is torn or unavailable, you can shape the stuffing mixture into small balls and fry or bake them separately as a substitute.

Ensure the poaching liquid is kept at a gentle simmer, not a rolling boil, to keep the meat tender.

The broth remaining in the pan can be strained and served alongside the dish or used as a base for soup.

This recipe is traditionally associated with Mrs. Beeton or similar classic cookery sources.

Poached Fowl & Bacon With ‘Pudding’