Pot au Feu

Pot au Feu

(Chicken with vegetables in herb broth)

Serves 4


1 Whole Chicken (about 3 lbs)

12 C. Chicken Stock

8 Leeks

8 Turnips (small)

4 Carrots (medium)

4 stalks Celery

1 Onion (large)

1 Bouquet Garni (with bayleaf, clove, thyme, and parsley tied in cheesecloth)

4 Tomatoes

3 Tbsp Portobello powder (optional)

1 C. Fingerling potatoes

Tie chicken legs together with kitchen twine and place in large pot with stock. Bring to a simmer over med-low heat and skim all fat and foam that rises to the top. Cook 15 minutes. Add vegetables and cover. Finish cooking approximately 25-30 minutes until chicken is cooked and vegetables are tender.

Remove leeks & chill (reserve for another recipe, such as leek salad with lemon & mustard grain dressing). Carve chicken into 8 pieces and place on platter with vegetables. Serve broth as soup with the meal.

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