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4
Medium
2 hr 30
Published 2011
Put the chicken in a large saucepan, season with a handful of sea salt and cover with water. Bring to the boil over a high heat, then skim the foam that rises to the top, using a ladle. Reduce the heat so that the chicken is only simmering, then add the tarragon, bouquet garni, celery, carrots, leeks, turnips and cabbage. Push a clove into each of the onion halves and add to the saucepan. Cook