Poached Chicken and Stuffed Turnip

 

This is a weird recipe.  I was trying to mod an existing Poule au Pot recipe based on the ingredients I already had, which were chicken parts instead of a whole chicken (and different veggies and no pasta).  I wanted stuffing, though, so I looked for something else I could mount it in, and happened to have a turnip, so there you go.

For the Stuffing, mix together in a bowl:

  • 1 cup or so of breadcrumbs.  I didn’t measure exactly, just grated a leftover third of stale baguette I happened to have
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 TBS melted butter
  • salt and pepper
  • handful of fresh dill, finely chopped
  • 1/2 cup chicken stock

Gather together in cheesecloth:

  • 1 whole shallot with 2 cloves shoved into the sides
  • 1 bay leaf
  • a few sprigs of fresh thyme
  • a few stems of fresh parsley
  • 1 rib celery, cut into chunks

Take:

  • 1 large turnip

cut off the root end and the top (keep the top).  Cut out the center of the turnip and set aside for later.  I sort of worked my way around the turnip with a knife, cut an x cross-ways, then used a spoon to dig out chunks.  I repeated this until I had an empty turnip casing.

Fill the turnip with stuffing, put the lid back on and tie around the turnip with kitchen twine to keep it shut.

Season with salt and pepper:

  • 1 chicken thigh and leg
  • 1 chicken wing

Add the chicken, cheesecloth bundle, and turnip to a large saucepan or pot and fill with water until the chicken is just covered.  Cover the pot and bring to a boil, then uncover and simmer 10-15 minutes, skimming the fat, reducing the broth.

(this is where I messed up somewhat.  I was trying to figure out the difference in poaching time between chicken parts and a whole bird, and I think I ended up simmering for too long or at too high a temperature, because the chicken was kind of mild.  I may have leeched out the flavor like you do when you make stock.  More experiments needed)

Add to the pot:

  • 1 leek, halved and cut into 4 inch pieces
  • The turnip innards from before

Add water if needed to keep the chicken covered and continue simmering until the veggies are tender and the chicken is done (165 degree F internal temp).

Remove chicken and turnip and strain vegetables.  Take the lid off the turnip and serve everything together.

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