Gastronomixs

Poached chicken with vegetables

A cooking method that has almost been forgotten, but if time and temperature are both perfectly controlled the result is fantastic! This can be eaten as a sort of pot-au-feu or the chicken and the broth can be processed separately into other dishes.

Poached chicken with vegetables

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

whole chicken of your choice

3

stalks

celery

12

 

carrots

500

g

waxy potatoes, unpeeled

4

sprigs

thyme

3

blaadjes

bay leaves

 

 

white peppercorns

 

 

salt

Preparation method

  • Prepare the chicken, if necessary.
  • Pare the carrots and cut to the desired size.
  • Cut the potatoes and celery to the desired size.
  • Boil water in a suitable pan with the thyme, bay leaves, white peppercorns and salt.
  • Add the chicken and simmer for about 35 minutes.
  • Add the vegetables, potato and herbs and bring to the boil once more.
  • Simmer gently until the chicken is done.
  • Season the stock to taste with salt and pepper.

Serving suggestions

  • As a pot-au-feu: serve chicken pieces together with the potatoes, vegetables and broth. Finish with fresh herbs, if desired.
  • Process the chicken separately: in a salad, for instance.
  • The broth and the chicken can also be used for further preparation in a ragout or salpicon.

Previous page