Name: Poule au pot
Prep time: 40 min
Cook time: 120 min
Yield: 6 servings
Ingredients: 1 chicken; 800 g of carrot; 300 g of turnip; 4 leek; 1 onion; 2 clove; 1 tablespoon of thyme

Poule au pot

Tradition has it that King Henry IV, anxious for the welfare of his least subjects, has repeatedly said: "If God gives me life again, I will make that there will be no plowman in my Kingdom, which can have a hen in her pot. The chicken in the pot is a dish belonging to the French gastronomic tradition. It consists of accompanying a hen stuffed with vegetables (carrots, turnips, leeks, onions, cloves) and beef, and bring everything to a boil, then simmer in the manner of a stew.

Course: Main course

Preparation: 40 minutes

Cooking: 120 minutes

Cost per serving: 1,75 €

Energy: 311 kcal / serving

Nutritional score:

This recipe has been translated automatically from french

Instructions

1. Prick each onion with 2 cloves.
2. Clean all vegetables, peel them.
3. Place the chicken in a large pot and cover with water. Bring to boil and skim.
4. Add the vegetables (bend the leeks in half), sauteed onions, herbs, salt and pepper.
5. Cover and cook for 2 hours to 2 hours 30 minutes. The flesh of the chicken should come off.
6. Skim. Serve first the defatted broth, then the meat surrounded by vegetables. You can also serve with white rice and mushroom supreme sauce (see my recipe).

Notes

Especially keep your chicken stock well, you will find what to do with, the saying of the day "one always needs a little chicken stock in his fridge" (risotto, sauce, juice ...).
You can keep the broth 2 days in the refrigerator and for domestic purposes you can freeze it and keep it between 3 and 6 months.
Note that the common "broth" will take the Noble name of "white poultry background" at the end of cooking.
The white background bound to the roux (white) will then take the name velouté which is then promoted to the rank of the sauces mothers.