SUCCESS TIP

When selecting a suitable pot for poaching a whole chicken, the ideal choice is lidded and large enough to hold the bird plus enough poaching liquid to cover it during poaching.

If vegetables will be added to the pot while the chicken is cooking, the pot will need to be large enough to accommodate them as well.

However, avoid a pan that is too large, since the greater volume of liquid required to cover the chicken will dilute the flavor of the finished product.

This meat-stuffed chicken accompanied by vegetables produces a satisfying one-pot meal for four. As a bonus, the richly flavored broth in which the chicken cooks can be defatted, strained, seasoned and served piping hot as a starter course.

To prevent the carrots, celery and parsnips from overcooking, add them during the last 25 or 30 minutes of cooking.

The dish can be prepared ahead a day or two for convenience, and stored, covered, in the refrigerator.

About 30 to 40 minutes before you want to serve it, gently reheat the chicken and vegetables in the liquid in which they were poached.

STUFFED POACHED CHICKEN

2/3 pound lean ground beef

1 egg white

1/3 cup half-and-half or milk

3 tablespoons butter or olive oil

1/2 cup dry bread crumbs

1/2 pound ground pork

One-fourth of medium onion, finely chopped

1 clove garlic, minced

1/2 teaspoon dried thyme

1 (3 1/2- to four-pound) chicken

16 cups chicken stock or two cartons (32 ounces each) chicken broth and two quarts water

Bouquet garni (3 sprigs parsley, one bay leaf, one teaspoon dried thyme, one teaspoon dried marjoram, wrapped in a four-inch square of cheesecloth)

Salt and freshly ground black pepper

six small or three medium carrots, peeled, halved lengthwise and cut in 4-inch pieces

3 ribs celery, cut in 4-inch pieces

2 parsnips, peeled, halved lengthwise and cut in 4-inch pieces

1. In medium bowl of electric mixer or in food processor, combine ground beef and egg white. Slowly pour in half-and-half, beating or processing until well-blended. Set beef mixture aside.

2. In a small saucepan over medium heat, melt butter (or heat oil). Add bread crumbs and saute until golden brown.

3. In another medium bowl, place the ground pork, onion, garlic and thyme. Using your hands, mix ingredients well. Add bread crumbs and ground beef mixture; mix well.

4. Wash chicken inside and out; drain well. Remove giblets from chicken, discarding or saving them for another purpose; add neck to the stock or discard.

Stuff the neck and body cavities with the meat mixture; close cavities with skewers, trussing pins, or a trussing needle and string.

Truss chicken to secure legs and wings close to the body. Loosely wrap chicken in a double layer of cheesecloth.

5. Place chicken in Dutch oven or heavy lidded pot; add enough stock to cover. Bring slowly to a boil and skim off any scum from surface of stock.

Add bouquet garni; lightly season stock with salt and pepper. Reduce heat to a simmer and cook, covered, over medium-low heat, regulating heat so liquid does not boil.

Chicken is safe to eat when the thickest part of the breast and the thigh as well as the center of the stuffing all register at least 165 degrees on an instant-read thermometer; the meat of the chicken should be very tender when pierced with a fork (approximately 1 3/4 hours).

During the last 25 to 30 minutes of cooking, add carrots, celery and parsnips to the pot; simmer just until tender.

6. When chicken and vegetables are both tender, carefully transfer chicken to a carving board. Remove cheesecloth and any skewers, trussing pins or string; use a spoon to transfer stuffing to a serving platter. Allow chicken to rest about five minutes before carving.

Meanwhile, transfer vegetables to serving platter. Carve chicken and add to the platter with the vegetables and stuffing. Serve at once.

Serves four.

For additional culinary information and recipes from Cole’s Cooking A to Z, e-mail AtoZ@culinarysocietyofamerica.com.