Chicken Hot Pot

Name: Chicken Hot Pot (Pot-au-feu de volaille)
Cuisine: Swiss
Ingredients: 1 chicken, about 2.2 kg (4¾ lb); 2 litres (3½ pt) white chicken stock; 1 bay leaf; 2 cloves of garlic, peeled; a few white peppercorns; a bunch of herbs (such as thyme, rosemary, parsley stalks); a bunch of herbs (such as thyme, rosemary, parsley stalks); a bunch of herbs (such as thyme, rosemary, parsley stalks); a bunch of herbs (such as thyme, rosemary, parsley stalks); 4 small carrots, peeled; 4 pieces of celery, about 5 cm (2 in) in length; 4 pieces of leek, about 5 cm (2 in) in length; 4 small onions, skinned; 1 small celeriac, peeled and cut into quarters; salt and freshly ground pepper; salt and freshly ground pepper; sprigs of parsley to garnish

Pot-au-feu de volaille

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

1 chicken, about 2.2 kg (4¾ lb)
2 litres (

Europe
Switzerland
France
Main course
Gluten-free

Method

Bring a large saucepan of water to the boil. Add the chicken and bring back to the boil. Drain and allow to cool slightly.
In a large pan, boil up the chicken stock, onions, bay leaf, garlic, peppercorns and herbs. Simmer for 20 minutes.
Add the chicken and poach for 20 minutes.
Remove the chicken from the pan. Strain the stock, remove the fat