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Pot Chicken


Pot Chicken: Aquitaine
Fine French delicacies await you in Aquitaine. Renowned worldwide for its Duck Confit and Foie Gras, it also boasts the mouth-watering Bayonne ham and luxurious Perigord truffles. Plum trees can be found far and wide and the fruits are used in many dessert dishes, such as gateau moelleux aus prunes (plum cake).

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  • 1 large chicken
  • 8 carrots
  • 5 turnips
  • 1/2 stick of celery
  • 4 large leeks
  • 1 onion with three spice cloves inside
  • thyme and bay leaves
  • Salt flour
  • Pepper Mill


servings 7
Level of difficulty Easy
Preparation time 40mins
Cooking time 150mins
Cost Average budget


Step 1

Preparation: Wash, drain, peel all the vegetables except the leeks.

Remove the withered leaves of leeks, cut the top of the remaining leaves.

Step 2

Cooking: Put the chicken in a large aluminium pot (about 30/35 litres capacity). Fill it with water and bring the water to a boil. Sieve the water during the boiling process to remove impurities.

Add all vegetables and onion, thyme and bay leaf. Salt and pepper.

Step 3

Cover the pot and leave to cook for 2 hours 30 mins.

At the end of the cooking time, taste and adjust the broth seasoning, if necessary.

Service: Degrease the broth you use first with thin vermicelli (thin vermicelli Supralta).

Make the chicken bone in a serving dish accompanied by vegetables deposited in another dish. Serve very hot.
Submit mustard, homemade mayonnaise (realization with oil, egg, mustard, salt and pepper), salt and pepper to the mill.
Submit to the broth in a sauce boat.

Step 4

Bon appétit!

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