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Poached Fowl And Bacon With ‘Pudding’

Poached Fowl and Bacon With 'Pudding' recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 4013.4
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
  • 4 pound Boiling fowl with neck Salt and pepper
Directions
  1. 1
    Clean the fowl and trim excess fat; season the cavity and exterior generously with salt and pepper.
  2. 2
    Cut the piece of boiling bacon into large chunks.
  3. 3
    Place the fowl and bacon chunks in a large pot large enough to hold them comfortably.
  4. 4
    Add the giblets to the pot if desired for extra flavor.
  5. 5
    Pour in the strong dry cider, adding enough water to cover the fowl by about an inch.
  6. 6
    Bring the liquid to a gentle simmer over medium heat, skimming off any foam that rises to the top.
  7. 7
    Reduce heat to low, cover, and poach gently for about 1 hour or until the meat is tender and pulls easily from the bone.
  8. 8
    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.
  9. 9
    Form the dough into balls and place them on top of the simmering fowl for the last 20 minutes of cooking, covered.
  10. 10
    Remove the fowl and bacon to a serving platter; strain the cooking liquid and reduce it slightly if needed for a richer sauce.
  11. 11
    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.

Keywords: poached, chicken, bacon, stew, herbs, cider, comfort food, rural, traditional, dumpling, pudding, main course, british, hearty, slow cooked, thyme, parsley, sage, hyssop, giblets
Read it online: https://www.chefs-mate.com/recipe/poached-fowl-and-bacon-with-pudding/