Chicken in a Pot Recipe

Name: Chicken in a Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 -4 lb) whole chickens, trimmed of excess fat, rinsed and patted dry with paper towels; 8 cups chicken stock; 3 onions, quartered; 2 large carrots, peeled and cut into chunks; 2 leeks, split, trimmed, cleaned, cut into 2-inch lengths; 1 bay leaf; 4 allspice berries; 10 peppercorns; 4 sprigs fresh thyme; salt; fresh ground black pepper; minced fresh parsley, for garnish

Servings: persons

1 (3 -4 lb) whole chickens, trimmed of excess fat, rinsed and patted dry with paper towels
8 cups chicken stock
3 onions, quartered
2 large carrots, peeled and cut into chunks
2 leeks, split, trimmed, cleaned, cut into 2-inch lengths
1 bay leaf
4 allspice berries
10 peppercorns
4 sprigs fresh thyme
salt
fresh ground black pepper
minced fresh parsley, for garnish

1
Put chicken in a large stockpot with the stock, onion, carrots, and leeks.
2
Bring to a boil over med-high heat, then immediately decrease heat to medium-low.
3
Skim foam from the surface if needed.
4
Add in the bay leaf, allspice, peppercorns, and thyme to the pot with some salt and pepper.
5
Simmer about 45 minutes, until the chicken and vegetables are nearly tender and the chicken is cooked through.
6
With 15 minutes of cooking time remaining, preheat the oven to 200.
7
When the chicken is done, use a slotted spoon to remove it and the vegetables to an ovenproof platter and place the platter in the oven.
8
Increase heat to high and boil the stock until it reduces by about 25 percent, 10-15 minutes.
9
Strain the stock into a big bowl and adjust seasoning as needed.
10
Serve the soup as a first course, garnished with parsley, followed by the chicken and vegetables, or cut up the chicken and serve in deep bowls with the broth and the vegetables; garnish with parsley.

966

kcal

Calories

Fat

Carbs

161

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (3 -4 lb) whole chickens, trimmed of excess fat, rinsed and patted dry with paper towels, 8 cups chicken stock, 3 onions, quartered, 2 large carrots, peeled and cut into chunks, and more.

Yes, Chicken in a Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken in a Pot

How did you like this recipe?

Frequently Asked Questions