Thursday, December 18, 2008

Poule Au Pot


1 - 3 to 4 pound whole free range chicken
1 carrot, chopped
1/2 onion, chopped
1 stalk pf celery, chopped
1 clove garlic
handful of parsley
2 bay leaves
peppercorns
salt
pepper
1 cup white wine
carrots
potatoes
leeks
turnips
parsnips


season the chicken with salt and pepper. Wrap the chicken in muslin* and place in a large soup pot. place the chopped carrots, celery, onion, garlic and herbs on another piece of muslin and place that in the pot. Add the wind and cover the chicken with cold water. Bring to a simmer, cover and cook for about 40 minutes. add the rest of the vegetables and cook for another 25 minutes, longer for vegetable if they are not tender yet. Remove the chicken from the pot and let it drain on a rack over a serving dish to save the liquid. Remove the muslin and skin from the chicken and place on a serving platter with the vegetables. Save the broth and left over chicken and vegetables for soup the next day.


* Maybe you already know this but I just found out a few months ago that you can buy muslin dirt cheap at Jo-Anns. They keep it behind the cutting counter so you have to ask for it but they so have it. So if you ar in need of a supply of muslin for your kitchen they have it here.

1 comment:

Jen of A2eatwrite said...

Hmmm... never used the wine. That's a great addition!