Poule Au Pot

Preparation:

Preparation: Clean the chicken, keeping the stomach and heart, wash it inside and out, dry it and tie the thighs with kitchen string, so that it keeps its shape during cooking. Put it in a large saucepan, cover it with water and bring to the boil: this first scalding is used to eliminate any dirt residues. Remove the chicken from the container, rinse it under running water and put it back into the saucepan, clean, together with the heart and stomach. Add the vegetables, peeled and cut into small pieces, and the broth and bring to the boil, then lower the heat so that the liquid just simmers. Add the onion with the cloves, the peppercorns and the necessary salt and cook for 50-60 minutes, skimming from time to time. When the chicken is ready divide it into portions and serve it together with the broth and vegetables. --- ADVICE. The name translated from French means ''chicken in a pot'': a delicious single dish, very nutritious. You can serve meat and broth together or separately.