Poule au Pot

Ingredients

• 1 whole chicken, about 4 lb
• 12 cups cold water
• 1 onion, peeled
• 3 whole cloves
• 4 carrots, cut into 3-inch lengths
• 3 leeks, white and light green parts
• 3 small turnips, quartered
• 3 stalks celery, cut into 3-inch lengths
• 4 cloves garlic, peeled
• 1 bay leaf
• 4 sprigs fresh thyme
• 6 sprigs fresh parsley
• 10 black peppercorns
• 1 tbsp kosher salt
• Dijon mustard for serving
• Cornichons for serving

Method

1. Put the chicken in a large pot, cover with the cold water and bring slowly to a simmer, skimming off the foam as it rises.
2. Stud the onion with the cloves. Halve the leeks lengthwise, rinse out any grit and tie them in a bundle with kitchen twine.
3. Add the onion, garlic, bay leaf, thyme, parsley, peppercorns and salt. Simmer gently, partly covered, for 45 minutes.
4. Add the carrots, leeks, turnips and celery and simmer until the vegetables are tender and the thickest part of the thigh reaches 165°F, 35 to 45 minutes more.
5. Lift out the chicken and vegetables. Strain the broth and taste it for salt.
6. Serve the hot broth first, then the carved chicken and vegetables with mustard and cornichons.

Notes