Poule Au Pot

 Recipe for: CHICKEN POULE AU POT 

Ingredients: 

• 1 free-range chicken, 3-4 lbs (or you can use chicken joints)
• 1 large white onion, peeled & left whole
• 3 cloves
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 star anise
• 6 peppercorns
• 2 large carrots, peeled & cut into large chunks
• 1 large potato, peeled and cut into large chunks
• 2 celery sticks, trimmed and sliced into large pieces
• 1 large leek, trimmed, washed and quartered
• Juice of ½ lemon
• 10g parsley leaves 

Method: 

1. Trim chicken of excess fat and place in large casserole
2. Stud the onion with the cloves and place in the pot
3. Add the rest of the herbs and vegetables
4. Cover the contents with water and add pinch of salt
5. Bring the pot to the boil, then cover and reduce to a gentle simmer, skimming off any scum
6. Simmer for 25-30 minutes, checking that the chicken & veg are cooked
7. Remove the chicken and carve into large pieces
8. Strain the rest of the contents into a large bowl, retaining the broth
9. Cut the onion into four pieces and remove the cloves
10. Share the strained vegetables and chicken pieces between serving bowls
11. Taste the broth and season to taste, adding the lemon juice
12. Pour ladlefuls of broth into the bowls
13. Grind some pepper onto each bowl & top with parsley