Poule au pot, mes amis! That’s right, we are talking about the classic French dish that is sure to warm your soul and comfort your belly. It is said that this dish was a favorite of King Henri IV, who wanted every peasant in his kingdom to be able to enjoy a chicken in their pot on Sundays. And who can blame him? This dish is hearty, flavorful, and a crowd-pleaser for sure. To start, you will need a good quality hen or chicken. Don’t be afraid to ask your local butcher for help in finding the best one. The meat should be firm, and the bones should be intact. You don’t want any mushy or suspect parts in your pot. Once you have your bird, you can start prepping your aromatics. Onions, carrots, celery, and leeks are a classic combination, but you can also add in herbs like thyme, parsley, and bay leaves. These will infuse the broth with a delicious flavor and aroma. Next, you will need to blanch the chicken. This means you will briefly boil it in a pot of water to remove any impurities and fat. Once it is blanched, you can transfer it to a large pot or Dutch oven. Add in your aromatics, along with enough water to cover the chicken by about an inch. Bring the water to a boil, then reduce the heat and let it simmer for a few hours. This will allow the flavors to meld together and the chicken to become nice and tender. Once your chicken is cooked, you can remove it from the pot and let it cool on a cutting board. Don’t discard the broth, though! This will serve as the base for your soup. Now it’s time to prepare your veggies. You can add in anything you like, from potatoes to turnips to cabbage. Just make sure you cut them into bite-sized pieces so they cook evenly. Add them to the broth and let them simmer until they are tender. While your veggies are cooking, you can shred the chicken into bite-sized pieces. Add the meat back to the pot once the veggies are cooked. Let everything simmer together for a few more minutes, then season with salt and pepper to taste. And there you have it, folks! A classic French dish that is sure to please. Serve it with crusty bread and enjoy the warmth it brings to your heart. Ingredients: - 1 whole chicken or hen - 2 onions, peeled and halved - 2 carrots, peeled and chopped - 2 celery stalks, chopped - 2 leeks, chopped - 2 bay leaves - 1 bunch of thyme - 1 bunch of parsley - Salt and pepper to taste Instructions: 1. In a large pot, cover the chicken or hen with water and bring it to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. 2. Remove the chicken from the pot and transfer to a cutting board. Let it cool slightly, then remove the skin and bones, and shred the meat into bite-sized pieces. 3. In the same pot, add the onions, carrots, celery, leeks, bay leaves, thyme, and parsley. Bring to a boil, then reduce the heat and simmer for 2-3 hours. 4. Add the shredded chicken back to the pot, along with any additional veggies you would like. Season with salt and pepper to taste. 5. Let everything simmer together for a few more minutes, then serve hot with crusty bread. Bon appétit, mes amis!
