What is the au sweat?

Poul Au Pot is a traditional French rural recipe that literally translates in English into a "chicken in a pot". It is a food that French Henry IV referred to when he said that every working peasant should have a chicken under his leadership. To prepare the sweat loop, the whole chicken is filled with a bread mixture and poisoned in a large cooking pot with a seasoned broth and a range of vegetables. Bread crumbs are placed in a bowl of milk and beaten eggs, as well as several spices including salt and pepper. Once the stuffing is well mixed, it is stuffed into the cavity of the washed and dried the entire raw chicken. To tie the legs to the chicken, a piece of string is used so that the stuffing on the pot of the pole Au does not look during cooking. At this point, the chicken can be placed in the refrigerator for several hours before cooking. While different combinations of vegetables can be used to produceThis poisoned chicken food, onion, celery, carrots, potatoes and cabbage are common. Traditionally used vegetables were these types of durable, yet quite cheap varieties, because the bowl should be sufficiently affordable to make the peasants prepare and eat.

The chicken and broth pot is added to a pot of chicken and broth, a bunch of various herbs such as parsley, bay leaf and thyme tied together with a string. This mixture should be brought to a gentle boiling and cooked on the stove at least an hour before adding vegetables. The au au, complete with a variety of vegetables sliced ​​or chopped into pieces, should be cooked until every type of vegetables is tender.

SERVICE AND SPECIFICATION FAMILY FOOD, Chicken is first removed from a cooking pot. It is usually placed in the center of a large plate. Cooked vegetables can then be charged from a pot with a slot spoon. Vegetables should circle the chicken. Chickenthat being placed with granular mustard and small cucumbers to complete the finishing touch on the pot of the Pough AU.