Chicken in the pot
Ingredients Serves 4 – 6
1 broiler, about 2 kilos (chicken will do but tends to fall off the bones too readily!)
2 onions, studded with cloves
3 carrots, peeled and chopped into large chunks
3 leeks, chopped and thoroughly washed
3 cloves of garlic, peeled and left whole
3 turnips, peeled
2 sticks of Celery, cut into long batons
Bouquet garni – Bay leaves, parsley, thyme etc…
Salt and pepper
Tub of crème fraîche
Place broiler in a large saucepan and cover with water. Add onions, garlic and bouquet garni. Season well. Bring to the boil and simmer for about 2 1/2 hours (1 hour for chicken).
Meanwhile, prepare vegetables.
Add to chicken and continue simmering until vegetables are soft – about 45 mins.
Add a little of the water from the chicken pot to crème fraîche and heat gently.
Serve the meat from the broiler (minus the skin) on a large platter surrounded with vegetables. Pour the crème fraîche into a sauceboat and place all in the centre of the table.
(Basmati rice works well with this one.)
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