Poached Chicken with Leeks and Root Vegetable
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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
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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
Nutrition Facts
Poached Chicken with Leeks and Root Vegetable
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
1. Halve the whites of the leeks lengthwise and clean, and then tie together into a bundle with kitchen string. Cut the carrots into sections. If you like, shape the turnip and celeriac wedges, or just leave whole.
2. Put all the vegetables in a pot just large enough to hold the chicken. The idea is to be able to cover the chicken with as little broth as possible. Put the chicken in the pot and pour over enough broth to cover. Nestle the bouquet garni in the center and bring to a gentle simmer over high heat. Immediately reduce the heat to maintain a gentle simmer and simmer for about 40 minutes, skimming off any froth that floats to the surface with a ladle.
3. To check for doneness, take the chicken out of the broth and insert an instant-read thermometer between the thigh and breast. The chicken is done when the thermometer reads 140°F. Or, stick a skewer into the joint where the drumstick meets the thigh. The juices should run clear, not bloody. Pull the skin off the chicken and discard. Carve the chicken and put the pieces in warmed soup plates. Discard the bouquet garni and add the parsley to the broth. Spoon the vegetables over the chicken, and then ladle some broth over each serving. Sprinkle each serving with salt and pepper, rather than seasoning the broth, as you may want to use it for something else or reduce it.
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