Soup

Poule au pot (French boiled chicken and vegetables)

Name: Poule au pot (French boiled chicken and vegetables)
Total time: 165 min
Yield: serves 6
Ingredients: 1 (entier) Chicken; 2 L Stock; 1 Onion; 4 Carrot; 2 Leek; 2 Turnip; 2 branches Celery stalk; 2 cloves Garlic; 2 sprigs Thyme; 2 leaves Feuille de laurier; 2 whole cloves Clove

Preparation time: 2 h 45
Servings: serves 6

Ingredients

serves 6

Chicken — to buy1 (entier)
Stock — to buy2 L
Onion — to buy1
Carrot — to buy4
Leek — to buy2
Turnip — to buy2
Celery stalk — to buy2 branches
Garlic — to buy2 cloves
Thyme — to buy2 sprigs
Feuille de laurier — to buy2 leaves
Clove — to buy2 whole cloves

Preparation

Place the whole chicken in a large pot, cover generously with stock and water, and bring to a boil, skimming off the foam regularly to keep the broth clear.
Stud the onion with the cloves and add it to the pot with the whole unpeeled garlic clove, the thyme and the bay leaf. Simmer covered for 45 minutes at a gentle simmer.
Add the carrots, leek, turnip and celery cut into large chunks.
Simmer for another 1 to 1h15, until the chicken falls easily off the bone with a fork.
Carefully lift the chicken out of the pot, carve it into pieces, and remove the studded onion, garlic, thyme and bay leaf from the broth.
Serve the chicken with the vegetables in shallow bowls, with a little hot broth, and mustard and pickles on the side.