Poole-Au-Pot Recipe
This Poole Au Pot happens to be one of my most favorite French chicken pot dishes. Just try out this Poole Au Pot yourself for a meal and I'm sure you'll love it !
Ingredients
1 small roasting chicken
2 ribs celery, with leaves
2 quarts cold water
1 teaspoon salt
1 bouquet grain (3 sprigs parsley, 1 sprig dill, 1/2 bay leaf, tied in cheesecloth)
8 ounces carrots, finely diced
4 ounces parsnip, finely diced
4 ounces leek (white part), finely diced
2 envelopes instant chicken broth and seasoning mix
2 cups cooked enriched rice (optional)
Directions
Bake chicken on rack in roasting pan at 350° F. until just tender.
Do not overdo.
Remove skin and transfer chicken to a soup kettle with celery, cold water and salt.
Bring to boil, and skim, if desired, to remove grayish scum that rises to top.
Add diced carrots, parsnip, leek and broth mix to soup kettle.
Bring to boil again, skimming as necessary.
Cover kettle and simmer for 15 minutes, or until vegetables are tender.
Serve soup separately; cut chicken into serving portions and serve with vegetables in bowls, each containing 1/2 cup rice, if desired.
Do not overdo.
Remove skin and transfer chicken to a soup kettle with celery, cold water and salt.
Bring to boil, and skim, if desired, to remove grayish scum that rises to top.
Add diced carrots, parsnip, leek and broth mix to soup kettle.
Bring to boil again, skimming as necessary.
Cover kettle and simmer for 15 minutes, or until vegetables are tender.
Serve soup separately; cut chicken into serving portions and serve with vegetables in bowls, each containing 1/2 cup rice, if desired.
