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