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Poole-Au-Pot

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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
  Roasting chicken 1 Small
  Celery ribs 2 (With Leaves)
  Cold water 2 Quart
  Salt 1 Teaspoon
  Bouquet garni 1
  Carrots 8 Ounce, finely diced
  Parsnip 4 Ounce, finely diced
  Leek 4 Ounce, finely diced (Use White Part)
  Instant chicken broth and seasoning mix 2 Tablespoon (2 Envelopes)
  Cooked enriched rice 2 Cup (32 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Everyday

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