Poule au pot
Instructions
Clean the chicken, keeping the stomach and heart, internally and externally, wash, dry off and tied her thighs with kitchen twine, so that maintains its shape during cooking.
Put it in a saucepan, cover with water and bring to a boil: this first scalding serves to eliminate any residual dirt.
Remove the chicken from the pot, rinse under running water and place back in the saucepan, clean, along with the heart and stomach.
Add the vegetables, Peel and cut into small pieces, and stock and bring to a boil, then lower the heat so that the liquid just sobbolla.
Add the onion studded with cloves, peppercorns and salt needed and cook for 50-60 minutes, skimming occasionally.
When the chicken is ready, split it into portions and serve with broth and vegetables.
---ADVICE.
The name translated from French means '' pot '' chicken: a delicious, nutritious dish.
You can serve meat and broth together or separately.
Ingredients and dosing for 4 persons
- 1 chicken ready to 1800 g with heart and stomach
- 100 g of carrots
- 100 g of celery
- 150 g of small white turnips
- 50 g of parsley
- 200 g of cabbage
- 100 cl of chicken soup
- 1 onion
- 2 cloves
- 20 grains of pepper
- Salt