110,618
edits
Poule au pot (for 4): Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 22: | Line 22: | ||
|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = 1 hour 30 minutes | |CookTime = 1 hour 30 minutes | ||
|Image = [[Image:Poule au pot on fork.jpg | |Image = [[Image:Poule au pot on fork.jpg|alt=Electus]] | ||
}} | }} | ||
</div> | </div> | ||
Allegedly, it was France's Henry IV who hoped to create such a nation so wealthy that every family could be afford this dish once a week. | Allegedly, it was France's Henry IV who hoped to create such a nation so wealthy that every family could be afford this dish once a week. | ||
| Line 62: | Line 60: | ||
Slice and serve with the [[Vegetables|vegetables]], crusty bread, some of the [[Stock|stock]] and a big dollop of [[Garlic mayonnaise|garlic mayonnaise]], or, if you any, some leftover [[çaçiki]]. | Slice and serve with the [[Vegetables|vegetables]], crusty bread, some of the [[Stock|stock]] and a big dollop of [[Garlic mayonnaise|garlic mayonnaise]], or, if you any, some leftover [[çaçiki]]. | ||
<gallery widths=250px perrow=5> | |||
Image:Poule au pot recipe.jpg|thumb|300px|right | |||
Image:Poule au pot ingredients.jpg|thumb|300px|right | |||
</gallery> | |||
===Chef's notes=== | ===Chef's notes=== | ||
Having made this, I have discovered another fairly obvious benefit of making this. Really good chicken stock. You probably wont use all of the vegetables and original stock. Just chuck the chicken carcass back into the pot with a little water and a few more vegetables if you have any laying around. Boil up and simmer for 15 to 20 minutes, allow to cool and then strain and freeze. I got more than a litre of good chicken stock from this. | Having made this, I have discovered another fairly obvious benefit of making this. Really good chicken stock. You probably wont use all of the vegetables and original stock. Just chuck the chicken carcass back into the pot with a little water and a few more vegetables if you have any laying around. Boil up and simmer for 15 to 20 minutes, allow to cool and then strain and freeze. I got more than a litre of good chicken stock from this. | ||