Poached Hen with Vegetables

In traditional French cooking, a poule au pot is prepared by submerging a stuffed hen in the simmering pot-au-feu about an hour and a half before serving. The hen is carved and served on the platter along with the other meats and vegetables.

Most of the hens you find today at the butcher’s, should you be lucky enough to have a butcher, are old stewing hens who have laid too many eggs and are beginning to slow down. They make a great chicken broth, but no matter how you