Chicken in a Pot
- Total Time
- About 1½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1whole chicken
- 8cups chicken stock
- 3onions, quartered
- 2large or 4 small to medium carrots, cut into chunks
- 2leeks, split, trimmed, cleaned, and cut into 2-inch lengths
- 1bay leaf
- 4allspice berries
- 10whole black peppercorns
- 4sprigs fresh thyme or 1 teaspoon dried thyme
- Salt and freshly ground black pepper
- Minced fresh parsley or dill for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
917 calories; 52 grams fat; 15 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 11 grams polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 15 grams sugars; 71 grams protein; 2252 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put the chicken in a large pot with the stock, onions, carrots and leeks. Bring to a boil over medium-high heat, then immediately reduce the heat to medium-low. Skim any foam that rises to the surface. Add the bay leaf, allspice, peppercorns and thyme to the pot along with some salt and pepper. Simmer until the chicken and vegetables are nearly tender and the chicken is cooked through, about 45 minutes; the bird is done when a thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. With 15 minutes of cooking time remaining, heat the oven to 200 degrees.
- Step 2
When the chicken is done, use a slotted spoon to transfer it and the vegetables to an ovenproof platter in the oven. Raise the heat to high and boil the stock until it reduces by about 25 percent, 10 or 15 minutes.
- Step 3
Strain the stock into a large bowl or another large pot; taste and adjust the seasoning. Serve the soup as a first course, garnished with parsley or dill, followed by the chicken and vegetables, or cut the chicken up and serve everything in deep bowls, garnished with parsley or dill.
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Cooking Notes
Speed
How long is the chicken in the oven? Or is that just to keep it warm while you reduce the soup?
Louisanova
And try with matzoh balls. No reason not to use the recipe on the Streits or other brand box. A small amount of salt, very finely ground pepper, and our favorite: freshly grated nutmeg. When adding liquid to the mixture, use selzer instead of soup or water. They can rest in the boiling water, turned off until the chicken is done. Surprise yourself!
Loren
Isn’t this exactly Mark Bittman’s recipe from his book How to Cook Everything?
Speed
How long is the chicken in the oven? Or is that just to keep it warm while you reduce the soup?
Louisanova
And try with matzoh balls. No reason not to use the recipe on the Streits or other brand box. A small amount of salt, very finely ground pepper, and our favorite: freshly grated nutmeg. When adding liquid to the mixture, use selzer instead of soup or water. They can rest in the boiling water, turned off until the chicken is done. Surprise yourself!
Private notes are only visible to you.
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