Makes: Enough for 4-6
Prep Time: 30 min
Cook time: 60-90 mins
Things you need:
Poule Au Pot
1 3-4 Pound Chicken
4 Medium potatoes peeled cut in half
2 Large Carrots peeled cut into 2 inch pieces
2 Parsnips peeled and cut into 2 inch pieces
3 Small Turnips. Peeled cut into quarters.
1/3 Cabbage cut into wedges
1 Bouquet Garni (bayleaf, parsley, thyme)
Whole Head garlic cut in half
1/2 Shallot cut in half
3 Litres Chicken stock
Steps
Season chicken and put garlic and shallots inside cavity. Truss as per video.
Prep veg as per video
Pre cook potatoes and turnips as per video (stops broth going cloudy) and refresh in cold water to stop cooking process. Drain and set aside.
Place chicken in dutch oven or large pot. Cover in the hot stock and cook as per video. Don’t boil the broth. It will split the skin. Slow cooking is the key. Season broth after 45 mins then add carrots and parsnips. Cook 10-15 mins.
Take out chicken after this as it should be cooked. (After an hour of cooking).
Add blanched veg and cabbage to the broth cook for 8-10 more minutes.
Either serve chicken whole or carved with veg and hot broth ladled over the top.
Serve with crusty bread, dijon, flaked smoked salt and cornichons.
Tips
Mix up the veg like celeriac, fennel in your broth depending on the time of year.
Traditional you stuff the chicken with ground pork with spices but you can use a bit of smoked bacon as well. If you want it lighter then make it like I have here.
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