Poule au Pot (French Chicken and Vegetable Boil)
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Ingredients
- 1 whole chicken
- 1500 ml chicken stock
- 4 carrots
- 2 leeks, trimmed and sliced
- 2 celery stalks, sliced
- 1 onion
- 2 bay leaves
- 15 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 699 kcal
- Protein
- 69.6 g
- Carbohydrate
- 12.4 g
- of which sugars
- 9.1 g
- Fat
- 40.4 g
- of which saturates
- 11.3 g
- Fibre
- 4.7 g
- Salt
- 3.65 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the whole chicken into a very large pot with the chicken stock, whole onion and bay leaves.
- 2
Bring to the boil, skim off any scum, then reduce the heat and simmer gently for 55-60 minutes.
- 3
Add the carrots, leeks and celery and simmer for a further 20-25 minutes until the chicken is cooked through with no pink remaining and the vegetables are tender.
- 4
Lift out the chicken onto a board, discard the onion and bay leaves, and carve the chicken into pieces.
- 5
Ladle the broth and vegetables into bowls with the carved chicken.
- 6
Scatter with parsley to serve.
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