
Poached Chicken with Leeks and Root Vegetable

by:




The chicken should be poached in chicken broth, which can then be served along with the chicken or saved and used again to poach another chicken. If you do the latten the broth will become more concentrated with each use. For a richer version, add some heavy cream and chopped fresh tarragon, chervil, parsley or chives, or a mixture, to the broth just before serving. This recipe can also be made by substituting baby vegetables for the adult vegetables called for here. Makes 4 main-course servings.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
4 leeks (white parts only)
2 carrots (peeled)
2 turnips (peeled)
1 celeriac (peeled) (optional)
1 (4-pound) chicken (trussed)
3 quarts (to 4) chicken broth (preferably brown chicken broth)
Bouquet garni
2 tablespoons finely chopped fresh parsley
Salt
Pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 145
- Total Fat: 4.5 g
- Saturated Fat: 1.3 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 279 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 2 g
- Sugars: 4.7 g
- Protein: 15.3 g
preparation

comments