📝 About This Recipe
Legend has it that King Henri IV of France wished for every peasant to have a 'chicken in his pot' every Sunday, and this dish remains the pinnacle of rustic French gastronomy. This soul-warming meal features a whole succulent chicken poached to perfection with aromatic root vegetables in a golden, herb-infused broth. Served with a velvety Velouté sauce and a touch of coarse sea salt, it is a masterclass in how simple, honest ingredients can create a feast fit for royalty.
🥗 Ingredients
The Chicken & Aromatics
- 1 piece Whole free-range roasting chicken (approx. 3.5-4 lbs, giblets removed)
- 1 large Yellow onion (peeled and studded with 3 whole cloves)
- 1 head Garlic (halved crosswise)
- 1 bundle Bouquet Garni (fresh thyme, bay leaves, and parsley stalks tied together)
- 10 pieces Black peppercorns (whole)
The Garden Vegetables
- 4-6 pieces Carrots (peeled and left whole or halved if large)
- 3 medium Leeks (white and light green parts only, thoroughly cleaned)
- 3 pieces Turnips (peeled and quartered)
- 3 pieces Celery stalks (cut into large batons)
- 12 pieces Small potatoes (waxy variety like Yukon Gold or Fingerling)
The Velouté Sauce
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Reserved chicken poaching broth (strained)
- 1/4 cup Heavy cream (optional, for richness)
- 1 teaspoon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
Prepare the chicken by rinsing it under cold water and patting it dry. Truss the chicken with kitchen twine to ensure it holds its shape during the long poaching process.
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2
Place the chicken in a large, heavy-bottomed stockpot or Dutch oven. Add enough cold water to fully submerge the bird (usually about 4-5 quarts).
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3
Bring the water to a gentle boil over medium-high heat. As it reaches a boil, use a slotted spoon or skimmer to remove the grey foam (impurities) that rises to the surface for a clear broth.
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4
Once the broth is clear, add the clove-studded onion, halved garlic head, bouquet garni, peppercorns, and a generous pinch of sea salt.
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5
Reduce the heat to a very low simmer. Cover the pot partially and let the chicken cook gently for 45 minutes. The water should barely tremble.
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6
After 45 minutes, add the carrots, leeks, turnips, and celery to the pot. Continue to simmer for another 30 minutes.
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7
Add the potatoes to the pot. Simmer for a final 20-30 minutes, or until the chicken is tender (thigh meat should register 165°F/74°C) and all vegetables are fork-tender.
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8
While the chicken finishes, prepare the sauce. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes without browning to create a blond roux.
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9
Gradually whisk in 2 cups of the hot poaching liquid from the main pot. Simmer until thickened and silky, about 5-7 minutes. Stir in the cream and lemon juice, then season with salt and white pepper.
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10
Carefully lift the chicken from the pot and place it on a large warmed platter. Surround the bird with the poached vegetables using a slotted spoon.
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11
Ladle a bit of the hot broth over the chicken to keep it moist. Carve the chicken into serving pieces at the table.
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12
Serve in shallow bowls, ensuring everyone gets a mix of meat and vegetables, generously drizzled with the Velouté sauce.
💡 Chef's Tips
Always start with cold water; this allows the proteins to heat slowly and results in a much clearer, more flavorful broth. Do not let the pot reach a rolling boil after the initial skim; boiling will agitate the fat and make the broth cloudy and the meat tough. If you have time, stuff the chicken cavity with a mix of breadcrumbs, herbs, and chicken liver for an authentic 'Pau' style variation. Keep the vegetable pieces large and uniform so they don't disintegrate during the long poaching time. Save any leftover broth! It is 'liquid gold' and makes an incredible base for risotto or noodle soup the next day.
🍽️ Serving Suggestions
Serve with a side of sharp Dijon mustard and cornichons to cut through the richness of the chicken. A bowl of coarse grey sea salt (Fleur de Sel) on the table is essential for seasoning the meat to taste. Pair with a crisp, dry white wine from the Loire Valley, such as a Chenin Blanc or a Sauvignon Blanc. Accompany with thick slices of toasted sourdough bread to soak up the extra broth and sauce. For a traditional finish, serve a small cup of the clear broth as a starter before the main meat and vegetables.