Entree: French Southern Territories – National Cuisine – Poule au Pot (Slow-simmered whole hen and root vegetables served with a fragrant clear broth)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
1 hr 35 min
Additional
15 min
Total
2 hrs
Ingredients
- 1 whole hen, about 4 lb (1.8 kg)
- 10 cups (2.4 L) cold water
- 2 large onions, peeled and halved
- 3 large carrots, peeled and halved lengthwise
- 2 medium leeks, white and light green parts only, cleaned and cut into 2-inch (5 cm) pieces
- 2 stalks celery, cut into 2-inch (5 cm) pieces
- 2 small turnips, peeled and quartered
- 6 small pearl onions, peeled (optional)
- 1 small head of cabbage, quartered (optional)
- 4 cloves garlic, smashed
- 1 bouquet garni (6 sprigs parsley, 2 sprigs thyme, 1 bay leaf) tied together
- 1½ tsp (9 g) kosher salt, plus more to taste
- 1 tsp (5 g) whole black peppercorns
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (8 g) chopped fresh parsley for garnish
Instructions
1. Rinse the hen and remove any giblets; place the hen in a large stockpot and cover with 10 cups (2.4 L) cold water. Bring to a gentle simmer over medium heat, skimming any foam that rises to the surface.
2. Add the onions, carrots, leeks, celery, turnips, pearl onions and garlic to the pot along with the bouquet garni, salt, and peppercorns. Reduce heat to maintain a very gentle simmer (do not boil). Partially cover and simmer gently for 1¼ to 1½ hours, or until the hen is tender and the juices run clear.
3. Carefully lift the hen from the pot to a platter and tent with foil to rest. Continue to simmer the vegetables in the broth another 10–15 minutes if necessary until tender.
4. Strain the broth through a fine sieve into a clean pot, discarding solids and bouquet garni. Taste and adjust seasoning with salt.
5. To serve, carve the hen into portions and arrange on a platter with the cooked vegetables. Warm the strained broth and serve alongside as a clear soup or ladle a little broth over each portion. Dot vegetables with butter and sprinkle with chopped parsley.
