Poule au Pot, Simmered Hen with Leeks, Carrots and Turnips

What you need

• 1 stewing hen, about 1.8 kg (4 lb), whole
• 4 l (4 qt) cold water
• 1 onion, peeled and studded with 3 cloves
• 3 cloves, for the onion
• 1 bouquet garni, bay leaf, thyme and parsley stems tied together
• 1 tbsp coarse salt
• 10 black peppercorns
• 8 carrots, peeled and cut in large chunks
• 8 small turnips, peeled and halved
• 4 leeks, trimmed, washed and cut in large pieces
• 6 sprigs flat-leaf parsley, leaves chopped

Method

Restated from the original video

1. 1

   Put the hen in a large stockpot and cover it with the cold water. Bring slowly to a boil and skim off the foam that rises.

2. 2

   Stud the onion with the cloves and add it, with the bouquet garni, salt and peppercorns. Partly cover and simmer very gently for 2 hours, until the meat is tender and pulls away from the bone.

3. 3

   Add the carrots, turnips and leeks. Simmer for 20 min more, until the vegetables are tender.

4. 4

   Check that the thickest part of the thigh has reached at least 74 °C (165 °F) and the meat is falling off the bone.

5. 5

   Lift the hen out and carve it into pieces. Lift out the vegetables and keep them warm.

6. 6

   Skim the fat off the broth, strain it and taste for salt.

7. 7

   Serve the broth first in warm bowls. Then serve the hen and vegetables with a ladle of broth and a sprinkle of parsley.

Imported from cuisineactuelle.fr. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.