Pot au feu

Name: Pot au feu
Yield: Serves 4
Cuisine: French recipes
Ingredients: 1kg whole free-range chicken; 6 large Chantenay carrots, trimmed; 2 medium onions, each cut into 6; 2 celery sticks, each cut into 4 lengths; 100g pearl barley; 20g fresh flatleaf parsley, stalks and leaves separated and chopped; 20 black peppercorns; 4 fresh bay leaves; 4-5 fresh thyme sprigs; 1 litre good-quality vegetable stock; ¼ white cabbage, shredded

Easy
September 2008

Easy
September 2008

Serves 4
Ready in 1 hour 40 minutes

This tasty French-inspired chicken recipe is low in calories, fat and salt.

Dairy-free

Nutrition: per serving

Calories: 243kcals
Fat: 3.3g (0.8g saturated)
Protein: 27.7g
Carbohydrates: 27.2g (11.3g sugar)
Salt: 0.5g

Nutrition: per serving

Calories: 243kcals
Fat: 3.3g (0.8g saturated)
Protein: 27.7g
Carbohydrates: 27.2g (11.3g sugar)
Salt: 0.5g

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Ingredients

1kg whole free-range chicken
6 large Chantenay carrots, trimmed
2 medium onions, each cut into 6
2 celery sticks, each cut into 4 lengths
100g pearl barley
20g fresh flatleaf parsley, stalks and leaves separated and chopped
20 black peppercorns
4 fresh bay leaves
4-5 fresh thyme sprigs
1 litre good-quality vegetable stock
¼ white cabbage, shredded

1kg whole free-range chicken
6 large Chantenay carrots, trimmed
2 medium onions, each cut into 6
2 celery sticks, each cut into 4 lengths
100g pearl barley
20g fresh flatleaf parsley, stalks and leaves separated and chopped
20 black peppercorns
4 fresh bay leaves
4-5 fresh thyme sprigs
1 litre good-quality vegetable stock
¼ white cabbage, shredded

Method

Place the chicken in a large, snug-fitting saucepan. Add the carrots, onions, celery, pearl barley, parsley stalks, peppercorns, bay leaves and thyme. Pour over the stock, along with 1 litre cold water.
Slowly bring to the boil, cover and simmer gently for 1 hour, then uncover and simmer gently for 30 minutes.
Place a wooden spoon in the chicken’s cavity and carefully lift it out. Remove as many peppercorns, bay leaves, thyme and parsley stalks as you can from the stock.
Using a ladle, skim off any scum or fat from the surface. Use a fork to remove the flesh of the chicken from the carcass. Discard the skin and add the meat to the stock, with the parsley leaves and shredded cabbage.
Bring the stock back to the boil, taste and adjust the seasoning. Serve with crusty bread or boiled potatoes.

Method

Place the chicken in a large, snug-fitting saucepan. Add the carrots, onions, celery, pearl barley, parsley stalks, peppercorns, bay leaves and thyme. Pour over the stock, along with 1 litre cold water.
Slowly bring to the boil, cover and simmer gently for 1 hour, then uncover and simmer gently for 30 minutes.
Place a wooden spoon in the chicken’s cavity and carefully lift it out. Remove as many peppercorns, bay leaves, thyme and parsley stalks as you can from the stock.
Using a ladle, skim off any scum or fat from the surface. Use a fork to remove the flesh of the chicken from the carcass. Discard the skin and add the meat to the stock, with the parsley leaves and shredded cabbage.
Bring the stock back to the boil, taste and adjust the seasoning. Serve with crusty bread or boiled potatoes.

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