Henri Soule's Poule au Pot

• 1 3-pound chicken
• 3 carrots, scraped, quartered lengthwise and cut into 1 1/2-inch lengths
• 3 ribs celery, trimmed, split lengthwise and cut into 1 1/2-inch lengths
• 2 or 3 turnips (about half a pound), trimmed and cut into pieces about the same shape as the celery and carrots
• 1 cup leeks, white section only, quartered lengthwise and cut into 1 1/2-inch lengths
• 1 fennel bulb, cut into 1/4-inch slices
• 1 zucchini, trimmed, quartered and cut into 1 1/2-inch lengths
• 5 cups fresh or canned chicken broth
• 1/4 cup rice
• Salt and freshly ground pepper to taste
• Fresh chervil for garnish

1. Truss the chicken and place it in a kettle.
2. It should fit in the pot snugly or else too much water must be added and the soup will be weak and watery.
3. Cover with water, and add carrots, celery, turnips, leeks, fennel and zucchini.
4. Bring to a boil, remove from heat and drain well.
5. Return chicken to kettle; add chicken broth.
6. Add all vegetables except zucchini.
7. Simmer 20 minutes, uncovered.
8. Add zucchini, simmer 5 minutes longer, skimming foam from top periodically.
9. Add rice, salt and pepper.
10. Cook until chicken is tender, about 10 minutes.
11. Untruss chicken.
12. Cut it into serving pieces, serve in four hot soup bowls with equal amounts of vegetables and rice in each bowl.
13. Garnish with fresh chervil, serve.

chicken, carrots, celery, celery, leeks, fennel bulb, zucchini, chicken broth, rice, salt, fresh chervil

Taken from cooking.nytimes.com/recipes/851 (may not work)