Henri Soule's Poule au Pot
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 13-pound chicken
- 3carrots, scraped, quartered lengthwise and cut into 1½-inch lengths
- 3ribs celery, trimmed, split lengthwise and cut into 1½-inch lengths
- 2 or 3turnips (about half a pound), trimmed and cut into pieces about the same shape as the celery and carrots
- 1cup leeks, white section only, quartered lengthwise and cut into 1½-inch lengths
- 1fennel bulb, cut into ¼-inch slices
- 1zucchini, trimmed, quartered and cut into 1½-inch lengths
- 5cups fresh or canned chicken broth
- ¼cup rice
- Salt and freshly ground pepper to taste
- Fresh chervil for garnish
Nutritional analysis per serving (4 servings)
637 calories; 36 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 8 grams polyunsaturated fat; 28 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 49 grams protein; 2106 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Truss the chicken and place it in a kettle. It should fit in the pot snugly or else too much water must be added and the soup will be weak and watery. Cover with water, and add carrots, celery, turnips, leeks, fennel and zucchini. Bring to a boil, remove from heat and drain well.
- Step 2
Return chicken to kettle; add chicken broth. Add all vegetables except zucchini. Simmer 20 minutes, uncovered. Add zucchini, simmer 5 minutes longer, skimming foam from top periodically.
- Step 3
Add rice, salt and pepper. Cook until chicken is tender, about 10 minutes.
- Step 4
Untruss chicken. Cut it into serving pieces, serve in four hot soup bowls with equal amounts of vegetables and rice in each bowl. Garnish with fresh chervil, serve.
Private Notes
Comments
I've been using this recipe for over 30 years so maybe I have it down.This has been my family's cold remedy:you feel ill, I'll make you the 60-Minute Gourmet chicken in the pot.Vary the kinds and amounts of vegetables (in the book the fennel was omitted) but double the amount of rice. I use unsalted commercial chicken stock )and since that often comes in a 4-cup container, I add a cup or 2 of water.
Use a good, small chicken, like one from D'Artagnan or Griggstown; that makes a difference.
i too have been making this for decades, and wonderful as it is, it takes considerably longer than 20 minutes: i don't know where that time was pulled from, but 45-50 is more like it.
I made this for the first time recently. I loved it but had a few questions and observations, which can now be partly cleared up. First, what's the deal with covering the chicken with water, bringing it to a boil, and then discarding? Fast forward to updated 1999 "Cooking with the 60-Minute Gourmet," where the recipes have been updated by Brian Miller and Claudia Franey Jensen, Pierre's daughter. Now it's just, "Cover the chicken with chicken stock," no other changes. Better
Wonderful recipe. The broth is so tasty. I added parsnips and Swede/rutabaga plus a couple boiled potatoes and 2 cloves of garlic (not zucchini or fennel) and it added a sweet warmth. My tasters didn’t much care for the rice. It took 1h10 from start to finish.
In addition to my earlier note: In the book, the fennel is omitted, as another poster pointed out. I used bone-in, ski-on chicken breast quarters rather than a whole chicken, which my family prefers. I'll also add some chicken flavor to the stock -- it was weak in my version. A teaspoon or two of Better than Bouillon should do the trick.
I made this for the first time recently. I loved it but had a few questions and observations, which can now be partly cleared up. First, what's the deal with covering the chicken with water, bringing it to a boil, and then discarding? Fast forward to updated 1999 "Cooking with the 60-Minute Gourmet," where the recipes have been updated by Brian Miller and Claudia Franey Jensen, Pierre's daughter. Now it's just, "Cover the chicken with chicken stock," no other changes. Better
@Brian OConnor Thank you. I’ve always wondered about that step, too. I’ve been making this recipe, usually as you describe, since February 1983, so for almost 42 years! It’s a keeper!