La Poule au Pot - the easiest way to cook a whole chicken

Method20 steps

1. 1

   Step 1: Heat a large pot over medium heat and add a drizzle of olive oil.

   Uses A drizzle of olive oil for sautéing

2. 2

   Step 2: Add the garlic (3 cloves), quartered white onion (1), rosemary (1 sprig), thyme (3 sprigs), 2 broth carrots and 2 broth celery stalks.

   Uses Heated olive oil · 3 cloves garlic · 1 white onion, quartered · 2 stalks celery for the broth · 2 carrots for the broth · 1 sprig rosemary · 3 sprigs thyme

3. 3

   Step 3: Sauté for about 5 minutes to soften the aromatics, taking care not to burn the garlic.

   Soften the broth aromatics · 5 minUses Broth aromatics in oil

4. 4

   Step 4: Pour in 4 cups water and scrape the bottom of the pot to release the browned bits.

   Uses Sautéed aromatics · 4 cups water for deglazing

5. 5

   Step 5: Place the whole chicken (1) in the pot; it does not need to be browned first.

   Uses Deglazed broth base · 1 whole chicken, about 4 lb

6. 6

   Step 6: Add enough additional water to cover the chicken.

   Uses Chicken in broth base · Additional water to cover the chicken and keep it submerged

7. 7

   Step 7: Add the star anise seed (1) and bay leaves (2). Season the broth gradually with salt (to taste) to taste.

   Uses Chicken covered with water · 1 star anise seed · 2 bay leaves · Salt, to taste

8. 8

   Step 8: Bring to a gentle simmer.

   Uses Seasoned chicken broth

9. 9

   Step 9: Leave the lid partly open, covering about three-quarters of the pot so steam can escape.

   Uses Gently simmering chicken

10. 10

    Step 10: After 30 minutes of gentle simmering, carefully turn the chicken. Add water as needed to keep it submerged.

    Turn the chicken after 30 minutes · 30 minUses Partly covered simmering chicken · Additional water to cover the chicken and keep it submerged

11. 11

    Step 11: Simmer for about 45 minutes more, giving about 75 minutes total for a fully thawed chicken of this size. The source gives 90–105 minutes total if it started partly frozen; use time as a guide and check that the chicken reaches 74°C / 165°F in the centre, including the thickest breast and innermost thigh away from bone. Lift the cooked chicken onto a board and keep it covered and warm while the vegetables cook.

    Check that chicken reaches 74°C · 45 minUses Turned chicken in broth

12. 12

    Step 12: Strain the broth, removing the used broth vegetables, garlic, onion and herbs, including the bay leaves and star anise seed.

    Uses Broth after cooking the chicken

13. 13

    Step 13: Return the strained broth to the pot.

    Uses Strained chicken broth

14. 14

    Step 14: Bring the broth back to a gentle simmer.

    Uses Clear broth in the pot

15. 15

    Step 15: Add the 4 serving carrots, 4 serving celery stalks, 2 washed leeks and 8 peeled nugget potatoes. Add optional turnips, parsnips or fennel if using.

    Uses Gently simmering strained broth · 4 carrots for serving · 4 stalks celery for serving · 2 leeks · 8 small nugget potatoes · Optional turnips, peeled, for serving · Optional parsnips, peeled, for serving · Optional fennel for serving

16. 16

    Step 16: Simmer for about 20 minutes, until the serving vegetables are fork-tender.

    Check vegetables are fork-tender · 20 minUses Serving vegetables in broth

17. 17

    Step 17: Set out four shallow serving bowls.

18. 18

    Step 18: Carve the cooked chicken into serving pieces.

    Uses Cooked whole chicken

19. 19

    Step 19: Divide the carved chicken, cooked serving vegetables and broth among the four bowls. Cut the leeks into portions to share them among the bowls; there are two small potatoes per bowl.

    Uses Carved cooked chicken · Cooked serving vegetables and broth

20. 20

    Step 20: Finish each bowl with finely chopped fresh dill and serve.

    Uses Chicken and vegetable soup in bowls · Fresh dill, finely chopped, for serving