Nutritional values per 100g:

⁕ Energy in kJ: 528
⁕ Energy in kcal: 127
⁕ Fat (g): 10
⁕ of which saturates (g): 0.7
⁕ Carbohydrate (g): 1.8
⁕ of which sugars (g): 1
⁕ Protein (g): 8.2
⁕ Salt (g): 0.41

Aldabia, a specialist in Basque poultry products for over 30 years and a multiple-time award winner at the Concours Général Agricole, processes these high-quality livers into a velvety, aromatic mousse. The result is a delicacy of exceptional finesse that perfectly reflects the authentic flavors of the Basque Country.
Manufacturer: Aldabia, 64780 Ossès, France

Poule au Pot has a long and fascinating history, deeply rooted in the French national consciousness.
The quote from Henry IV.
The most famous episode dates back to the early 17th century. King Henry IV of France (1553–1610) – himself a native Béarnais and thus a child of southwestern France – is said to have expressed his wish that no farmer in his kingdom should be so poor that he could not afford a chicken in a pot on Sundays. The exact quote varies depending on the source, and historians argue over whether he said it exactly like that – but the statement became a symbol of his people-oriented ideal of government and outlived him by centuries.
The cuisine of the southwest
The dish itself is much older than Henry IV. Poaching a whole chicken in broth with root vegetables is an ancient, economical cooking technique that originated everywhere that people had to make much out of little. In southwestern France – Gascony, Béarn, the Basque Country – the soup chicken became the quintessential Sunday dish, because an old, no longer laying hen only becomes truly flavorful through long, gentle cooking.
National myth and UNESCO
Over the centuries, poule au pot became a symbol of French cuisine: simple, honest, communal. In 2010, French gastronomy was recognized by UNESCO as intangible cultural heritage – and poule au pot is considered one of the prime examples of this culinary culture. It stands alongside pot-au-feu as an expression of French "cuisine du terroir", the cuisine of the land and the seasons.
Today
In restaurants, the dish experiences repeated renaissances – often reinterpreted by top chefs, but always the same at heart: a whole chicken, plenty of patience, good vegetables. In the Basque Country, where Aldabia is based, it has retained a particularly authentic regional character through its connection with the slowly grown Baserri chicken.