Entree: France – Bordeaux / Aquitaine – Poule au Pot (Classic braised stewing hen simmered with root vegetables to make a rich broth and tender poached chicken)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 40 min

Additional 10 min

Total 2 hrs 5 min

Ingredients

- 1 whole stewing hen (poule), approx. 4 lb (1.8 kg)
- 8 cups (1.9 L) cold water
- 2 tsp (10 g) fine sea salt, plus more to taste
- 1 large onion, studded with 2 whole cloves — about 8 oz (225 g)
- 2 carrots, peeled and halved — about 8 oz (225 g)
- 2 leeks, white and light green parts only, halved and rinsed — about 8 oz (225 g)
- 2 celery stalks, halved — about 4 oz (115 g)
- 2 medium turnips, peeled and halved — about 8 oz (225 g)
- 1 lb (454 g) waxy potatoes, peeled (4 medium)
- 1 bouquet garni (1 sprig thyme, 1 bay leaf, a few parsley stems)
- 1 tsp (5 g) whole black peppercorns
- 2 tbsp (30 g) unsalted butter
- Freshly chopped parsley for garnish
- Coarsely ground black pepper to taste

Instructions

1. Rinse the hen and remove any excess fat; place the whole hen in a large stockpot and cover with 8 cups (1.9 L) cold water. Add the studded onion, whole peppercorns, and 1 tsp (5 g) salt.
2. Bring to a gentle simmer over medium heat, skimming any foam that rises; reduce heat so the liquid holds a bare simmer. Add the bouquet garni and simmer gently, uncovered, for 45 minutes.
3. Add the carrots, leeks, celery, turnips, and potatoes to the pot around the hen; continue to simmer gently until the hen is tender and vegetables are cooked through, about 30–40 minutes more (total cooking about 1 hr 15–1 hr 30).
4. Carefully remove the hen to a cutting board and loosely tent with foil to rest; strain the broth through a fine sieve into another pot, discarding solids and returning strained broth to a gentle simmer. Adjust seasoning with salt and freshly ground pepper.
5. Remove skin from the hen if desired, carve into serving portions (breasts, legs, thighs) and keep warm. Briefly reheat vegetables in the simmering broth if needed.
6. To serve, place carved hen portions and vegetables on a warmed platter, spoon hot clear broth over or serve broth alongside in a tureen. Dot vegetables and chicken with 2 tbsp (30 g) butter and sprinkle with chopped parsley and additional black pepper to taste.