Name: Old-fashioned Chicken in a 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

Old-fashioned Chicken in a Pot

Tradition has it that King Henry IV, concerned about the well-being of his subjects, often repeated: "If God gives me life, there will be no farmer in my Kingdom who cannot afford to have a chicken in his pot." Chicken in a pot is a dish belonging to the French gastronomic tradition. It consists of stuffing a chicken with vegetables (carrots, turnips, leeks, onions, cloves) and beef, bringing it to a boil, and then letting it simmer like a pot-au-feu.

Public

Course: Main course

Preparation time: 40 minutes

Cooking time: 120 minutes

Cost per serving: 1,95 €

Energy: 327 kcal / serving

Instructions

1. Stick 2 cloves into each onion.
2. Clean and peel all the vegetables.
3. Put the chicken in a large pot and cover with water. Bring to a boil and skim off any impurities.
4. Add the vegetables (fold the leeks in half), the onions with cloves, the herbs, salt, and pepper.
5. Cover and let cook for 2 to 2.5 hours. The chicken meat should easily come off the bone.
6. Skim off any impurities. Serve the skimmed broth first, then the meat surrounded by the vegetables.
You can also serve it with white rice and mushroom supreme sauce (see my recipe).

Notes & Suggestions

Make sure to keep your chicken broth, you will surely find something to do with it. As the saying goes, "you always need a bit of chicken broth in your fridge" (risotto, sauce, jus...).
You can keep the broth in the refrigerator for 2 days, and at home, you can freeze it and keep it for 3 to 6 months.
Note that the common "broth" will take on the noble name of "white chicken stock" after cooking.
The white stock thickened with a white roux will then be called velouté, which is promoted to the rank of mother sauces.