This comforting dish transforms simple ingredients into a rich, savory meal. A whole boiling fowl is gently poached with salt pork and strong cider, creating a deeply flavorful broth infused with fresh herbs like parsley, sage, and hyssop. The result is tender meat and a robust sauce perfect for soaking up the accompanying ‘pudding’&# 226;ÂÂa light, steamed dumpling that adds texture and substance. Ideal for chilly evenings or a traditional Sunday dinner, this recipe offers a satisfying, home-style experience without complex techniques. ItâÂÂs a wholesome, flavorful centerpiece that brings warmth to the table.
Poached Fowl And Bacon With ‘Pudding’
Description
This comforting dish transforms simple ingredients into a rich, savory meal. A whole boiling fowl is gently poached with salt pork and strong cider, creating a deeply flavorful broth infused with fresh herbs like parsley, sage, and hyssop. The result is tender meat and a robust sauce perfect for soaking up the accompanying 'pudding'&# 226;ÂÂa light, steamed dumpling that adds texture and substance. Ideal for chilly evenings or a traditional Sunday dinner, this recipe offers a satisfying, home-style experience without complex techniques. ItâÂÂs a wholesome, flavorful centerpiece that brings warmth to the table.Ingredients
Directions
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Clean the fowl and trim excess fat; season the cavity and exterior generously with salt and pepper.
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Cut the piece of boiling bacon into large chunks.
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Place the fowl and bacon chunks in a large pot large enough to hold them comfortably.
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Add the giblets to the pot if desired for extra flavor.
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Pour in the strong dry cider, adding enough water to cover the fowl by about an inch.
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Bring the liquid to a gentle simmer over medium heat, skimming off any foam that rises to the top.
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Reduce heat to low, cover, and poach gently for about 1 hour or until the meat is tender and pulls easily from the bone.
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While the fowl poaches, prepare the 'pudding' by mixing flour, suet, and chopped herbs in a bowl with enough water to form a stiff dough.
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Form the dough into balls and place them on top of the simmering fowl for the last 20 minutes of cooking, covered.
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Remove the fowl and bacon to a serving platter; strain the cooking liquid and reduce it slightly if needed for a richer sauce.
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Garnish with fresh chopped herbs including parsley, sage, and hyssop before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 4013.4kcal
- % Daily Value *
- Total Fat 454.0g699%
- Saturated Fat 68.1g341%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* 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
The term 'pudding' here refers to a steamed dumpling or batter pudding, common in older British recipes, rather than a sweet dessert. If you prefer, you can serve this with boiled potatoes or bread instead.
For a richer flavor, you can brown the bacon chunks in a pan before adding them to the pot.
If you don't have strong dry cider, apple juice with a splash of vinegar can substitute, though the flavor will be milder.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day.
