Classic Poule au Pot

alt=“Poule au Pot French Recipe Chicken in a Pot Le Menu Maison Food Blog Bruno Gaget”

Poule au Pot

Chicken in a Pot

Serves 4


Poule au Pot is a traditional French country recipe that translates into English as “chicken in a pot.” It is this dish that France’s King Henry IV referred to when he declared that each working peasant should never lack the means of having a chicken in the pot, every Sunday. Under Henry’s leadership, the plight of the French worker and peasant were clearly understood, with peace and prosperity restored to France after decades of religious wars. 


INGREDIENTS

1 whole chicken with the cavity cleared and cleansed

1 quart of chicken stock

4 medium sized white or waxy potatoes

2 leeks

6 large carrots

2 turnips

1 stalk of celery including the branches

3 onions

1 lemon

2 cloves of garlic

6 buds of cloves

a bouquet of fresh herbs consisting of

3 bay leafs, 1 branch of rosemary and a few branches of thyme

alt=“Poule au Pot Chicken in a Pot French traditional Recipe French Food Blog Le Menu Maison Bruno Gaget”

PREPARATION

•• Place the chicken in a large pot filled with cold water. •• Over a medium heat, bring to a boil and blanchir for 3 minutes. •• Remove the chicken from the pot and reserve to the side. •• Discard the water. •• Peel and leave whole, the potatoes, turnips, carrots, onions and garlic. •• Insert 6 buds of clove into one of the onions. •• Prepare your leeks by first removing the area of roots. •• Cut each leek lengthwise in half, then turn over in a 1/4 direction and cut again, allowing the leek to open up. •• Under running water, rinse well all the residual sand and dirt burrowed between the leaves. •• Using 1/2 of the lemon, citronner the exterior of the chicken. •• Fill the cavity with fresh herbs and the remaining lemon half, if desired. •• With the pot empty, place the carrots at the bottom. •• Introduce the chicken and arrange the leeks and remaining vegetables around it. •• Immerse the chicken with 1 quart of chicken stock and top with cold water. •• Add salt and pepper to taste and cover. •• Over a medium heat, bring the chicken to a boil and control it for 1 1/2 to 2 hours.  •• Stir regularly to remove excess vegetable foam, observing that the chicken remains in tact. •• Once you’ve determined that your Poule au Pot is properly cooked, remove the chicken and vegetables from the pot. •• Using a chinois, filter the remaining broth to clarify, for serving. •• To present, gently remove the skin, which should fall away effortlessly. •• Formally serve the chicken alongside the vegetables or carve and serve in individual soup bowls with a generous amount of the clarified broth ladled over. •• Pair with a light dry Sancerre from the Loire or a Chablis from the Burgundy region. ••

•• Fantastique ••


•• Tip •• For any next day leftovers, de-bone the chicken and combine with the remaining vegetables into a large skillet. Add 1 cup of the clarified chicken broth reserved from the day prior. Warm over a low heat for approximately 10 minutes. Present and top with a delectable sautéed mushroom sauce supreme.


 

Save the Scraps for Vegetable Stock

alt=“Recipe for vegetable stock with leftover vegetable scraps by cook and shooter Bruno Gager"

Whether you’re whipping up a soup, stew, sauce or risotto, there is nothing that beats having your own homemade vegetable stock on hand. With a little advance planning and some up-cycling of unused portions of vegetables, you can create a nutrient-rich base for use in any stock. So instead of tossing away those carrot root ends or left over Brussels sprouts, save these veggie bits and pieces in a container or bag and store for future use in the freezer. This no-nonsense recipe is perfect for getting a jump on your upcoming entertaining and holiday gatherings!


INGREDIENTS

1 onion

3 carrots

4 celery stalks

1/2 fennel bulb

4 sprigs fresh thyme

1/2 bouquet fresh parsley

1 bay leaf

1 teaspoon whole peppercorns

2 tablespoons of olive oil

alt=“Fennel and zucchini in a dish at home ingredients for vegetable stock recipe and food photography by Bruno Gaget Le Menu Maison"

SUGGESTIONS FOR UP-CYCLED INGREDIENTS

leeks – particularly the green portions

Brussels sprouts – leaves and bulbs

fennel – including the feathery leaves

carrots – root ends and tips

yellow squash

zucchini

alt=“Fresh parsley at the French farmers market in Fontainebleau France food photography by Bruno Gaget"

PREPARATION

Thoroughly wash all of the fresh and up-cycled vegetables. Rough chop, as necessary.

••

Using a large enameled stockpot, mix the vegetables with 2 tablespoons of olive oil. Over a low heat, allow the vegetables to sweat (reduce) for approximately 10-15 minutes. This process softens the vegetables and also brings forth the flavors.

••

Add enough water to entirely cover the vegetables, noting that additional water levels will dilute the flavors. Lay the herbs on top of the water and cover with a lid. Bring the mixture up to a slow boil then reduce your heat to low and cook for 45 minutes to 1 hour.  Taste test for readiness.

••

Place the stockpot on a stable and heat resistant surface and remove all of the vegetables and herbs with a slotted spoon. Set your strainer (preferably a chinois strainer) over a large bowl and pour the liquid through.  For a clearer consistency, place a sheet of cheesecloth over the strainer and then pour the stock through.

••

Divide the stock into airtight storage containers and allow to completely cool before refrigerating or freezing. Store the stock in the refrigerator for up to one week or freeze for up to 3 months.

••

Lastly, leaving nothing to waste, the cooked vegetable mixture makes for a healthy and tasty treat for your canine companion!

 


 

Asparagus Tips

Asperges

Asparagus

 

alt=“Asparagus Asperges in a bouquet food photography Bruno Gaget”

Asparagus (asperges) was the favored vegetable of France’s King Louis XIV.  Also known as the Sun King, Louis even went as far as to declare asparagus, the “King of Vegetables”. When preparing this highly nutritive, flowering perennial plant, our first instinct usually finds us at the chopping block with a sharp knife in hand. But there’s a better way! From his kitchen on the Champs-Élysées in Paris, watch Professor of Cuisine, Jack Legras of Lenôtre demonstrate a simple preparation technique for asparagus.

•• French with English Subtitles ••