Using a Whole Chicken

1. Truss the chicken. You may also stuff the chicken at this point.

2. Place the chicken in as close-fitting a pot as possible so you’ll need a minimum of water or broth.

3. Add chopped aromatic vegetables and herbs (tied into a bouquet garni) to the pot with the chicken.

4. Pour enough water or broth into the pot to completely cover the chicken or just enough water or broth to come halfway up the sides of the chicken and then turn the chicken over halfway into the cooking so that any part that was not in the liquid is submerged.