Poule Au Pot

 Reviews (2)        Add Rating & Review     11 Ratings   5 star values:        0    4 star values:        4    3 star values:        4    2 star values:        1    1 star values:        2                Martha Stewart Member     Rating: Unrated       01/26/2009   looks delicious         Martha Stewart Member     Rating: Unrated       01/26/2009   looks delicious

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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 chicken pot

Ingredients Ingredient Checklist Stuffing One 6-pound boiling fowl or chicken Coarse salt 2 whole cloves 1 medium onion 2 bay leaves 6 sprigs fresh thyme 6 stems fresh flat-leaf parsley 10 black peppercorns 1 rib celery, cut into pieces 1 cinnamon stick 8 leeks (about 2 1/2 pounds), white and green parts, cut crosswise into 4-inch pieces 2 pounds baby carrots, with some of the greens left intact 1 1/2 pounds baby turnips, preferably blush colored, with some of the greens left intact 1/2 cup vermicelli pasta Fresh sage sprigs, for garnish Sea salt, for serving

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 chicken pot

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

chicken pot

Ingredients

Stuffing One 6-pound boiling fowl or chicken Coarse salt 2 whole cloves 1 medium onion 2 bay leaves 6 sprigs fresh thyme 6 stems fresh flat-leaf parsley 10 black peppercorns 1 rib celery, cut into pieces 1 cinnamon stick 8 leeks (about 2 1/2 pounds), white and green parts, cut crosswise into 4-inch pieces 2 pounds baby carrots, with some of the greens left intact 1 1/2 pounds baby turnips, preferably blush colored, with some of the greens left intact 1/2 cup vermicelli pasta Fresh sage sprigs, for garnish Sea salt, for serving

Directions

Spoon stuffing into the cavity of the chicken; truss to enclose. Place in a large stockpot; add 6 quarts water and 1/2 teaspoon salt. Press cloves into onion and place in a piece of cheesecloth along with bay leaves, thyme, parsley, peppercorns, celery, and cinnamon stick; tie cheesecloth with kitchen twine to enclose and add to stockpot. Cover and bring to a boil over medium-high heat, skimming often. Reduce heat to medium, uncover, and cook, simmering, until broth gradually reduces, about 30 minutes.

Tie leek pieces in a bundle with kitchen twine and add them to the stockpot along with the carrots and the turnips. Add more water, if necessary, to just cover chicken and vegetables; season with salt. Continue simmering until chicken and vegetables are very tender, the chicken leg meat pulls away from the bones, and juices run clear when chicken thigh is pierced with a fork, about 1 hour.

Transfer chicken to a cutting board; loosely cover to keep warm. Transfer vegetables to a large bowl using a slotted spoon; cut twine from leeks. Return pot to stove over medium-high heat and bring to a boil. Cook until liquid has reduced by a third (you should have about 2 1/2 quarts), 15 to 25 minutes. Strain liquid into a medium saucepan, discard cheesecloth packet, and season with salt. Add pasta and place saucepan over medium-high heat; bring to a boil, and reduce heat to a simmer. Simmer until just tender, about 2 minutes. Garnish with parsley.

Remove kitchen twine from chicken. Remove stuffing from cavity and transfer to a large serving platter. Place vegetables around stuffing and set chicken on top. Garnish with sage and serve with pasta and sea salt.

Reviews (2)

 Add Rating & Review     11 Ratings   5 star values:        0    4 star values:        4    3 star values:        4    2 star values:        1    1 star values:        2        

   Martha Stewart Member     Rating: Unrated       01/26/2009   looks delicious         Martha Stewart Member     Rating: Unrated       01/26/2009   looks delicious

Reviews (2)

Add Rating & Review     11 Ratings   5 star values:        0    4 star values:        4    3 star values:        4    2 star values:        1    1 star values:        2

Add Rating & Review

11 Ratings 5 star values: 0 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 2

5 star values: 0 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 2
```
Martha Stewart Member     Rating: Unrated       01/26/2009   looks delicious  
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Martha Stewart Member
Rating: Unrated 01/26/2009

looks delicious

Rating: Unrated

All Reviews for Poule au Pot

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Poule au Pot

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

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Recipe Summary#

Ingredients#

Directions#

Reviews (2)#

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Gallery

Recipe Summary

Ingredients

Directions

Reviews (2)

All Reviews for Poule au Pot