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|title=Poule au pot (for 4), French recipe  
|title=Poule au pot (for 4), French recipe  
|titlemode=replace
|titlemode=replace
|keywords=Poule au pot (for 4) recipe French recipes from The cook's Wiki
|keywords=#chicken #potatoes #turnips #stock #boiling #stewedbraisedorpotroasted #garlic #potroasted #celery #boil #garlicmayonnaise
|hashtagrev=032020
|description=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
|description=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
}}
}}
<!-- /seo -->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.


Poule au pot is, of course, just a variant of [[Pot roasted|pot roasted]] [[Chicken|chicken]].


<!-- /seo -->
[[Poule au pot (for 2)|We have a version for 2 people here]]
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|TotalCalories = 4249
|TotalCalories = 4249
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|DatePublished=27th October 2012
|DatePublished=27th October 2012
|Author=Chef
|Author=Chef
|ImageComment = right
|ImageComment =
  |Servings = Serves 4
  |Servings = Serves 4
  |Difficulty = 1
  |Difficulty = 1
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  |PrepTime = 20 minutes
  |PrepTime = 20 minutes
  |CookTime = 1 hour 30 minutes
  |CookTime = 1 hour 30 minutes
  |Image = [[Image:Poule au pot on fork.jpg|300px|alt=Electus]]
  |Image = [[Image:Poule au pot on fork.jpg|thumb|middle|none|alt=Electus]]
 
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<span class="review"> <span class="reviewHeader">
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.
====Best recipe review====
</span>
''<span class="reviewTitle">Pot Poulet</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>


Poule au pot is, of course, just a variant of [[Pot roasted|pot roasted]] [[Chicken|chicken]].
<span class="reviewDesc">(something like that, anyway)</span>


[[Poule au pot (for 2)|We have a version for 2 people here]]
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span>
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{{RecipeIngredients
{{RecipeIngredients
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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]].


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Image:Poule au pot recipe.jpg|thumb|300px|right
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===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.
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[[Category:French recipes|Chicken]]
[[Category:French recipes|Chicken]]
[[Category:Stewed, braised or pot roasted]]
[[Category:Stewed, braised or pot roasted]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/chicken|#chicken]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/turnips|#turnips]] [[Special:Search/stock|#stock]] [[Special:Search/boiling|#boiling]] [[Special:Search/stewedbraisedorpotroasted|#stewedbraisedorpotroasted]] [[Special:Search/garlic|#garlic]] [[Special:Search/potroasted|#potroasted]] [[Special:Search/celery|#celery]] [[Special:Search/boil|#boil]] [[Special:Search/garlicmayonnaise|#garlicmayonnaise]]
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Latest revision as of 15:08, 9 December 2022

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.

Poule au pot is, of course, just a variant of pot roasted chicken.

We have a version for 2 people here

Poule au pot (for 4)
Electus
Servings:Serves 4
Calories per serving:1062
Ready in:1 hour 50 minutes
Prep. time:20 minutes
Cook time:1 hour 30 minutes
Difficulty:Easy
Recipe author:Chef
First published:27th October 2012

Best recipe review

Pot Poulet

4/5

(something like that, anyway)

NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Remove the parson's nose from the chicken.
  2. Wash the chicken under cold running water and pat dry
  3. Find a pot that the chicken will just fit into.
  4. Add all of the ingredients apart from the potatoes and turnips.
  5. Put the chicken on top then just cover with boiling water
  6. Bring back to the boil, reduce the heat and simmer for 1 hour
  7. After 1 hour, add the potatoes and turnips and cook until a knife easily pierces the potatoes

Serving suggestions

Slice and serve with the vegetables, crusty bread, some of the stock and a big dollop of garlic mayonnaise, or, if you any, some leftover çaçiki.

  • right

    right

  • right

    right

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.

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#chicken #potatoes #turnips #stock #boiling #stewedbraisedorpotroasted #garlic #potroasted #celery #boil #garlicmayonnaise

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