Entree: France – Gascony – Poule au Pot (Slow-simmered whole chicken with root vegetables served in its fragrant broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- 1 whole chicken, about 3 1/2–4 lb (1.6–1.8 kg)
- 12 cups (2.8 l) cold water
- 2 tsp (10 g) kosher salt, plus more to finish
- 1 tsp (5 g) black peppercorns
- 1 large onion, halved and studded with 4 whole cloves
- 2 carrots, peeled and halved (about 10 oz / 280 g)
- 2 leeks, white and light green parts, cleaned and cut into 2-inch (5 cm) pieces (about 8 oz / 225 g)
- 2 turnips or rutabagas, peeled and quartered (about 8 oz / 225 g)
- 1 bouquet garni (3 sprigs thyme, 2 bay leaves, 1 bunch parsley stems, tied)
- 4 cloves garlic, lightly crushed
- 4 oz (115 g) smoked ham or ham hock from Gascony if available (optional, for deeper flavor)
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1/2 cup (120 ml) whole milk or heavy cream (for a simple velouté sauce, optional)
- Fresh parsley, chopped, for garnish

Instructions

1. Rinse the chicken and place it in a large stockpot. Add cold water to cover, then add salt, peppercorns, onion with cloves, garlic, and bouquet garni. If using, add ham or ham hock to the pot.
2. Bring slowly to a gentle simmer over medium heat; skim any foam that rises to the surface. Reduce heat to low so the liquid barely simmers and poach uncovered for 50–70 minutes, until chicken is tender and a thermometer at the thickest part reads 165°F (74°C).
3. With a slotted spoon, remove the chicken to a platter and cover loosely with foil to rest. Strain the broth through a fine sieve and return the clear broth to the pot.
4. Add carrots, leeks, and turnips to the simmering broth and cook until just tender, about 10–15 minutes. Remove vegetables and keep warm.
5. To make a simple velouté (optional): melt butter in a small saucepan over medium heat, whisk in flour to form a roux and cook 1–2 minutes without browning. Gradually whisk in 1–2 cups (240–480 ml) of the reserved broth until smooth; simmer 3–5 minutes. Stir in milk or cream, season with salt and pepper, and strain.
6. Carve the chicken and serve pieces with the vegetables, ladle of warm broth, and velouté or a spoonful of the plain broth; garnish with chopped parsley and serve with crusty bread or boiled potatoes.