Poultry
Poule Au Pot
France
Poule au pot is a whole chicken cooked with vegetables and broth, often stuffed and served with its cooking liquid.
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What it is
A closer look at Poule Au Pot.
Poule au pot is a whole chicken cooked with vegetables and broth, often stuffed and served with its cooking liquid.
What to look for
Know it when you find it.
Look for Poule au pot: a whole chicken cooked with vegetables and broth, often stuffed and served with its cooking liquid.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Poule Au Pot.
France
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
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Papua New Guinea
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Côte d'Ivoire
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Italy
Anatra farcita alla Novarese
Anatra farcita alla Novarese is a named Italian poultry from Novara, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Andorra
Duck with Winter Pears
Ànec amb peres
Andorran duck breast with caramelised pears and mushrooms.
Angola
Cabidela
Chicken cooked in its own blood with vinegar, garlic, tomato and onion until the sauce goes dark and glossy.
Bali, Indonesia
Betutu
Ayam Betutu
Balinese chicken stuffed with bumbu rajang spices, wrapped in banana leaves, then steamed or grilled.
Yogyakarta, Indonesia
Ayam geprek
Ayam geprek, fried chicken smashed into raw sambal in a mortar, is a named Indonesian dish with its own nationwide chains and a documented Yogyakarta origin; localisation rescues it under guideline 1.6.