Entree: France – Southwest France – Poule au Pot (Classic slow-simmered whole chicken with root vegetables in a clear broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Additional 10 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, about 4 lb (1.8 kg)
- 10 cups (2.4 L) cold water
- 1 tbsp (18 g) kosher salt
- 12 whole black peppercorns (approx. 0.035 oz (1 g))
- 3 sprigs thyme (approx. 0.106 oz (3 g))
- 2 bay leaves (approx. 0.018 oz (0.5 g))
- 4 parsley stems (approx. 0.14 oz (4 g))
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 2 tbsp (30 g) unsalted butter
- 2 medium onions, halved (about 10 oz (280 g))
- 3 medium carrots, cut into large pieces (about 12 oz (340 g))
- 3 medium turnips or parsnips, cut into large pieces (about 10 oz (280 g))
- 3 stalks celery, cut into large pieces (about 6 oz (170 g))
- 3 medium potatoes, peeled and halved (about 1 lb (450 g))
- 6 small pearl onions, peeled (about 4 oz (115 g))
- 2 cloves garlic, crushed (approx. 0.21 oz (6 g))
- 1/4 cup (60 ml) dry white wine (optional)
- 1/4 cup (60 ml) chopped fresh parsley
- 2 tbsp (30 ml) lemon juice
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 1 whole chicken, about 4 lb (1.8 kg)
- 10 cups (2.4 L) cold water
- 1 tbsp (18 g) kosher salt
- 12 whole black peppercorns (approx. 1 g)
- 3 sprigs thyme (approx. 3 g)
- 2 bay leaves (approx. 0.5 g)
- 4 parsley stems (approx. 4 g)
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 2 tbsp (30 g) unsalted butter
- 2 medium onions, halved (about 10 oz / 280 g)
- 3 medium carrots, cut into large pieces (about 12 oz / 340 g)
- 3 medium turnips or parsnips, cut into large pieces (about 10 oz / 280 g)
- 3 stalks celery, cut into large pieces (about 6 oz / 170 g)
- 3 medium potatoes, peeled and halved (about 1 lb / 450 g)
- 6 small pearl onions, peeled (about 4 oz / 115 g)
- 2 cloves garlic, crushed (approx. 6 g)
- 1/4 cup (60 ml) dry white wine (optional)
- 1/4 cup (60 ml) chopped fresh parsley
- 2 tbsp (30 ml) lemon juice
- Salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large stockpot, place the whole chicken and cover with cold water. Add 1 tbsp (15 ml) kosher salt, peppercorns, thyme, bay leaves, and parsley stems. Bring to a gentle simmer over medium heat; skim any foam that rises.
2. Reduce heat to low, cover partially, and poach gently for about 1 hour 15 minutes to 1 hour 30 minutes, until the chicken is just cooked through and tender (internal temperature about 165°F / 74°C). Do not boil.
3. Meanwhile, heat oil and butter in a skillet over medium heat. Add halved onions and cook until lightly browned to develop sweetness, about 8–10 minutes. Add garlic and cook 1 minute more.
4. With 20–25 minutes remaining on the chicken, add browned onions, carrots, turnips, and celery to the pot. If using, add the white wine. Continue to simmer gently until vegetables are tender.
5. In the last 15 minutes, add potatoes and pearl onions to the pot so they cook through but remain firm.
6. Remove the chicken to a cutting board and let rest 10 minutes. Strain the broth into a clean pot, taste and adjust seasoning with salt and pepper, and add lemon juice and chopped parsley.
7. Carve the chicken into portions. To serve, place chicken pieces and the cooked vegetables on a large platter and ladle hot strained broth over or serve broth alongside. Garnish with additional parsley and freshly ground pepper.

1. In a large stockpot, place the whole chicken and cover with cold water. Add 1 tbsp kosher salt, peppercorns, thyme, bay leaves, and parsley stems. Bring to a gentle simmer over medium heat; skim any foam that rises.
2. Reduce heat to low, cover partially, and poach gently for about 1 hour 15 minutes to 1 hour 30 minutes, until the chicken is just cooked through and tender (internal temperature about 165°F / 74°C). Do not boil.
3. Meanwhile, heat oil and butter in a skillet over medium heat. Add halved onions and cook until lightly browned to develop sweetness, about 8–10 minutes. Add garlic and cook 1 minute more.
4. With 20–25 minutes remaining on the chicken, add browned onions, carrots, turnips, and celery to the pot. If using, add the white wine. Continue to simmer gently until vegetables are tender.
5. In the last 15 minutes, add potatoes and pearl onions to the pot so they cook through but remain firm.
6. Remove the chicken to a cutting board and let rest 10 minutes. Strain the broth into a clean pot, taste and adjust seasoning with salt and pepper, and add lemon juice and chopped parsley.
7. Carve the chicken into portions. To serve, place chicken pieces and the cooked vegetables on a large platter and ladle hot strained broth over or serve broth alongside. Garnish with additional parsley and freshly ground pepper.