Chicken in a Pot
Ingredients
- 0.7 pcHen meat (whole, gutted)
- 4 pcCarrot (peeled and halved)
- 2.7 pcNavet (translated from French) (cut into quarters)
- 2 pcLeek (cleaned and tied)
- 1.3 pcApium graveolens (chopped)
- 0.7 pcOnion (studded with cloves)
- 2 pcClove
- 0.7 pcBouquet garni
- 0.7 tbspGray sea salt
- 6.7 pcBlack peppercorns
- 33.3 gUnsalted butter
- 33.3 gWheat flour
- 66.7 mlCream
- 0.7 pcEgg (yolk only)
Method
A whole hen with meat that falls off the bone, surrounded by tender root vegetables. The broth is clear and fragrant, served with a velvety white sauce that coats the meat perfectly.
- 1
Place the hen in a large pot. Cover with cold water. Bring to a boil. As soon as grey foam rises to the surface, carefully skim it off with a slotted spoon until the broth is clear.
- 2
Add the onion studded with cloves, the bouquet garni, peppercorns, and sea salt. Let it simmer on low heat. The broth should never boil vigorously, just 'smile' with gentle bubbles.
- 3
After 1 hour of cooking, add the carrots, turnips, and celery. 30 minutes later, add the tied leeks. The vegetables are ready when a knife blade slides into them like butter.
- 4
Melt the butter, add the flour (singer) and stir. Gradually pour in two ladles of hot broth while whisking. The sauce should thicken and coat the back of a spoon. Finish with cream and egg yolk off the heat.
- 5
Remove the hen and carve it into pieces. Arrange the vegetables around it in a large deep dish. Drizzle with the velvety white sauce.
Frequently asked questions
How do you get this dish right?
- The secret is the simmering: if you boil too hard, the meat will toughen.
- Use the leftover broth to make a soup or cook a pilaf rice.
- Skim the fat from the broth during cooking for a more refined sauce.
How long does this dish keep?
Keep for 3 days in the refrigerator in its broth. Store the sauce separately and reheat gently over low heat.
