Chicken in the Pot

This is a recipe for one of what I call big or two-piece soups. The soup is generally eaten as a separate course and then the solids are served. This is a fancy French version of boiled chicken. It can be turned into a sensational feast by adding more of the accompanying vegetables, choosing for seasonality, color, and texture. Oddly enough, the quantity of any given vegetable cannot be reduced even when using many vegetables; there has to be enough of each to serve everybody.

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