How to Cook a Whole Chicken

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La Poule au Pot is a fancy French chicken soup! Juicy, tender chicken meat that falls off the bone in a delicious, savory broth with big chunks of root vegetables. Delicious and healthy!

This recipe features Le Chef Sébastien's secret ingredients for making an amazing chicken broth. One of the healthiest recipes you will ever make and a French grandmother's cure all for all ailments!

Prep Time: 10 MinS

FOR THE STOCK: Whole chicken Garlic White onion Celery Carrots Star anise seed Bay leaves Fresh rosemary Fresh thyme Salt

Cook Time: 1 HR 45 MINS

Ingredients

STEP 1

Drizzle olive oil in a soup pot or dutch oven over medium heat. Add the garlic, onions, rosemary, thyme, carrot and celery.

STEP 2

Sauté until the onions begin to soften (about 5 minutes) being careful not to let the ingredients burn. Lower the heat if the pot gets too hot.

STEP 3

Deglaze your pot with 4 cups of water. Gently set the chicken into the pot. Add enough water to cover the chicken. Add the star anise, salt & bay leaves.

STEP 4

Bring the soup to a simmer and then bring down the heat to medium low - you want a soft boil. Cover the pot ¾ of the way, leaving space for the steam to escape.

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