Boiled Chicken With Carrots
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 13- to 4-pound chicken
- 1½ to 2pounds large carrots
- 4small onions, peeled
- 2sprigs rosemary
- 2leeks
- 4cloves garlic
- Herb bouquet (thyme, bay leaf and parsley tied in cheesecloth)
- Coarse salt and freshly ground pepper to taste
- 4 to 5pints chicken stock, preferably homemade
- 2teaspoons sugar
- ¼cup parsley, chopped fine
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Preparation
- Step 1
Place the chicken in a casserole into which it fits neatly along with the vegetables. Place the carrots, onions, rosemary, leeks, garlic cloves and herb bouquet around it, season with salt and pepper, and add enough stock just to cover. Bring to boil, skim off any foam that rises to the top, and allow to simmer gently until the chicken is cooked (about one hour).
- Step 2
Pour one-quarter cup chicken stock into a small saute pan. Add the sugar and reduce over high heat. Remove the carrots from the casserole with a slotted spoon, roll them in the glaze and saute them until they are shiny.
- Step 3
Place the chicken on a serving dish and arrange the carrots and other vegetables around it, sprinkle with parsley and serve.
- This is good with baked or mashed potatoes
Private Notes
Comments
in france we use an ex egg laying chicken - generally large & very inexpensive…delicious diet food!
looked up "boiled chicken" and found this recipe. halved it to fit the quantity of chicken I had. used two thighs with bone and skin, and a part of a boneless breast, about 19 oz didn't have leeks, used half of a large onion cut into two pieces. used small to average size carrots 2 stalks of celery 4 cups of better than bouillon 2 cloves garlic need to try a whole chicken next time, though I think boiled chicken skin is gross.
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