Poule au pot
Hen simmered in its broth with carrots, leeks and turnips.
Active time35 min
Cooking2 h 30 min
Total3 h
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Ingredients
- 1 bouquet garni of thyme and bay
- 300 g carrots
- 250 g turnips
- 200 g leeks
- 1.4 kg hen, ready to cook
- 2.5 l water
- 5 g salt
Preparation
Peel the carrots and turnips, then cut them into large pieces. Split and wash the leeks, then cut them into sections.
300 g carrots250 g turnips200 g leeks- knife
- chopping board
Place the hen in a large stockpot, pour in the 2.5 l of water and bring to a simmer. Skim during the first 15 minutes.
1.4 kg hen, ready to cook2.5 l water- stockpot
- skimmer
Add the bouquet garni and salt. Cover and simmer gently for 1 hour 45 minutes.
1 bouquet garni of thyme and bay5 g salt- stockpot
Then add the vegetables and cook for a further 30 minutes. The meat must be tender and reach and maintain a core temperature of 75 degrees Celsius for 30 seconds; cook for longer if necessary.
- stockpot
- thermometer
Remove the bouquet garni. Carve the hen and serve with the vegetables and hot broth.
- chopping board
- knife
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration