Description
Chicken in a "one" pot recipe full of the flavors of vegetables that enrich the chicken and you will have a good tasty bouillon/broth/stock from the combination of the meat, produce and herbs.
Ingredients
Units
Scale
- 4 1/2 - 5 1/2 lb (2 - 2.5 kg) chicken
- 3 small onions
- 4 cloves
- 3 1/2 cup (1lb/450gr) carrots
- 4 cup (350gr/12oz) leeks
- 2 cup (225gr/8oz) button mushrooms
- 1 stick celery
- 2 cup (225gr/8oz) heart of cabbage
- 10 1/2 cup (2.5 litres/5 1/4 pints) water
- 10 peppercorns
- Sprig of parsley
- 1 bay leaf
- 1/2 teaspoon nutmeg
Instructions
- Peel three small onions and stick each with a clove.
- Place them inside the chicken and truss firmly with string.
- Peel and cut the carrots and leeks, tie into small bunches.
- Cut the celery into 3inch pieces and tie into bunches.
- Divide the cabbage into about eight sections but leave a little of the core to hold the leaves together.
- Place the chicken, the giblets, salt and water into a large heavy bottomed casserole pan and bring the contents slowly to a boil. The water should reach half way up the breast of the chicken not completely covering it.
- Remove the foam as the liquid reaches boiling point. Continue to do this until it is cleared of foam.
- Add the prepared vegetables, but not the cabbage at this stage.
- Add the herbs, the peppercorns and the remaining cloves and nutmeg.
- As the liquid reaches boiling point, lower the heat and cover with a lid.
- Either simmer slowly for three hours over a low heat or place in a moderate oven.
- *The cabbage is added about twenty minutes before the end of the cooking time.
- Drain the chicken and remove the skin.
- Carve the bird and arrange on a large warm serving plate.
- Drain the vegetables and arrange around the chicken meat in small groups.
- Cover with cooking foil and keep hot.
Serve With Sauce Ivoire
- This sauce is made by using two parts chicken stock (from the pot above) to one part bechamel sauce.
- Before adding the cabbage to the pot, use a ladle and remove enough of the stock for your sauce.
- Allow it to cool and remove any excess fat from the surface with a metal spoon or kitchen paper drawn over the surface.
- Make your bechamel sauce and mix with the chicken bouillon to make your sauce ivoire.
- Place in a sauce boat and serve with your chicken in a pot recipe.
Notes
You can keep the rest of the chicken bouillon to make a soup. It will freeze well until you need it.