Traditional Poule au Pot

Ingredients

• 1 Hen (Large and meaty)
• 3 Leeks
• 6 Carrots
• 4 Turnips
• 3 Celery stalks
• 2 Onions
• 3 gousses Garlic
• 2 Bouquets garni
• 4 Cloves
• Salt (To taste)
• Pepper (To taste)
• 30 g Butter
• 30 g Flour
• 20 cl Cream
• 40 cl Cooking broth (Strained; taken from the hen's broth)
• 2 Egg yolks
• 0.5 citron Lemon juice

Steps

1. 1

   Place the hen in a large pot and cover it well with cold water.

2. 2

   Add the onions, one bouquet garni, and the garlic. Reserve the other bouquet garni for the later cooking stage; the source does not specify when it is added.

3. 3

   Bring the liquid to a gentle simmer, skimming it at the beginning. Keep it below a boil so the meat stays tender, and cook for 2 hours 30 minutes.

4. 4

   While the hen cooks, prepare the carrots, leeks, celery, and turnips.

5. 5

   After the first 2 hours 30 minutes, add the carrots, leeks, and celery to the pot.

6. 6

   Cook for 1 hour, then add the turnips.

7. 7

   Continue cooking for 30 minutes. Taste the broth and adjust the salt and pepper.

8. 8

   For the white sauce, make a roux by melting the butter and stirring in the flour.

9. 9

   Gradually whisk in the strained cooking broth until the sauce reaches your preferred consistency, from relatively thick to more liquid.

10. 10

    Mix the cream with the egg yolks.

11. 11

    Over very low heat, add the cream-and-yolk mixture to the sauce. Stir gently to combine.

12. 12

    Add the lemon juice, salt, and pepper to the sauce.

13. 13

    Serve the poule au pot with the white sauce.

Notes

The transcript gives the cooking times and order, but does not specify the quantity of water or when to add the second bouquet garni and the cloves. The title and description are in French, but the transcription does not provide detailed instructions for preparing the vegetables.

Nutrition per serving

• main course
• French cuisine
• slow-cooked
• family meal
• winter meal
• creamy sauce