Poule au Pot

Name: Poule au Pot
Yield: 6 to 8 servings
Cuisine: France
Ingredients: 4 pounds beef (brisket, rump, shin, plate, chuck or round); 12 small white turnips, peeled; 2 onions, each stuck with 1 whole clove; 1 roasting chicken (5 pounds), stuffed and trussed; 6 to 8 potatoes, peeled and halved; 14 leeks, washed well; 12 carrots, scraped and cut into thirds; 2 celery ribs; Salt; 4 parsley sprigs; 12 peppercorns; 2 garlic cloves; 1 bay leaf; ¼ teaspoon dried thyme

Preparation info

6 to 8
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

French cookery is celebrated for its elaborate creations, but equally famous is the famed bourgeois dish, the poule au pot. In the French provinces it is a traditional Sunday dinner dish that is as nourishing as it is delicious.

Ingredients

4 pounds beef (brisket, rump, shin, plate, chuck or round)
2 onions</

Europe
France
Main course
Gluten-free
Mediterranean

Method

Place the beef in a heavy kettle and add water to cover by three inches. Add the onions, celery, two of the leeks and two of the carrots. Tie the parsley, bay leaf, thyme, garlic and peppercorns in a piece of cheesecloth and add it to the kettle. Add about one tablespoon of salt. Bring the mixture to a boil, skimming frequently. Reduce the heat and simmer, covered, for t