Poule au Pot

🛒 Ingredients

• Chicken meat (cooked) 200 g · 450 kcal
• Carrots 100 g · 41 kcal
• Leeks 75 g · 15 kcal
• Turnips 75 g · 15 kcal
• Potatoes 150 g · 116 kcal
• Celery stalk 30 g · 5 kcal
• Onion 30 g · 12 kcal
• Garlic clove 5 g · 7 kcal
• Bay leaf 1 g · 0 kcal
• Thyme sprig 1 g · 0 kcal
• Whole clove 1 g · 0 kcal
• Fresh Parsley 5 g · 2 kcal
• Chicken broth 250 g · 25 kcal

👨‍🍳 Instructions

1. Clean the whole chicken and pat it dry. Stuff the cavity with a halved onion (studded with cloves) and a few sprigs of thyme.
2. Place the chicken in a large pot and cover with cold water. Bring to a gentle boil, then skim off any foam that rises to the surface.
3. Add bay leaves, remaining onion (peeled), celery stalk, and a pinch of salt. Reduce heat, cover, and simmer for 1 hour.
4. Peel and chop carrots, turnips, and potatoes into large, rustic pieces. Add them to the pot with the leeks, trimmed and cut into large segments.
5. Continue simmering for another 45-60 minutes, or until the vegetables are tender and the chicken is fully cooked.
6. Carefully remove the chicken and vegetables from the pot. Carve the chicken into serving pieces.
7. Strain the broth through a fine-mesh sieve into a clean pot, discarding the aromatics. Adjust seasoning with salt and pepper.
8. Serve the carved chicken and vegetables in deep plates, drizzled with a generous amount of hot broth. Garnish with fresh parsley.