The Confrérie de l'Ordre de la Poule Farcie was founded on March 5, 1988, in Saint-Antonin Noble Val, Tarn-et-Garonne.
The 1st Grand Master was Jean-Claude Farcy, head chef of the Association des Tables Gourmandes de Tarn-et-Garonne.
This brotherhood was born of the desire of a few friends to promote the stuffed hen of our grandmothers in the Quercy region, corroborating the “Poule au Pot” of good King Henri, hence the date of 1589 on its coat of arms. The 1st official chapter took place on the following October 29, in the town hall of Saint Antonin Noble Val. The aim was not only gastronomic, but also to highlight the riches of the Tarn-et-Garonnais terroir.
Those inducted have the title of Coq & Chevalier or Coquette-Dame.
Today, several hundred people have been inducted, including craftsmen, winegrowers, supervisors, industrialists, shopkeepers, civil servants, actors, doctors and clergymen, who fraternize with ministers, deputies, senators, economic, regional, general and municipal councillors, mayors, university professors...
A place of honor is reserved for the Occitan language and civilization: Proverbs and sayings in “lenga nòstra” illustrate the brotherhood's brochure, and the chapter's solemn mass is concelebrated in Occitan by Père Gineste and Père Laurens, Bailli de Grésigne, who was the first priest to celebrate an Occitan mass in Tarn et Garonne on the occasion of the Fêtes occitanes de Monclar, “invented” by Robèrt-Ivan Linas to bring together defenders of a cultural heritage around a stuffed hen.
Since the creation of the Baillage de Grésigne (1998), a winter chapter has been held in Monclar de Quercy in December.
Stuffed hen recipe
Preparation time: 30 min.
Cooking time: 2h 30
Ingredients (for 8 people)
- a free-range chicken
- one onion studded with cloves
- bouquet garni (thyme, bay leaf, parsley...)
- two leeks
- three carrots
- two turnips
- a stalk of celery
For the stuffing :
- 150g sausage meat
- chicken liver and heart
- a bunch of parsley
- a clove of garlic
- 3 eggs
- 500g breadcrumbs
- a little milk
Preparation:
Prepare the stuffing with the above ingredients, chopped and mixed, adding milk if the mixture is not well bound.
Flambé, then stuff and sew the hen.
Bring a large pot of water to the boil with the onion, bouquet garni, salt and celery stalk.
When the water comes to the boil, plunge the stuffed chicken into the pot and leave to cook at a gentle simmer for 1? to 2 hours, skimming from time to time.
Add the leeks, carrots and turnips and continue cooking for another hour.
Serve the broth first, then the chicken and stuffing, accompanied by the vegetables.
Order of the Stuffed Hen
Grand Master: Mme Eliane Imbert
Chemin de la Gravette,
82240 Saint-Nicolas la Grave
Tel.: 06 08 63 79 10
ordredelapoulefarcie@poulefarcie.fr
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