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1
Cooked this way it seems to go much further than roasted chicken, so you can feed more the first time, or have plenty for the rest of the week.
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2
On a washable board, un-truss the chicken, put it breast-side down, and press down until you hear the breastbone crack.
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3
(As you may imagine, I like this.)
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4
Then press down again, so that the chicken is flattened slightly.
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5
Now cut off the ankle joint below the drumstick (but keep them); I find kitchen scissors up to the task.
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6
Put the oil in a large, flame-safe cooking pot (with a lid) in which the chicken can fit snugly: mine is about 11 inches wide by 4 inches deep.
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7
Heat the oil over medium heat and add the chicken, breast side down.
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8
Brown the chicken for a few minutes, then raise the heat and turn the chicken over, tossing in the ankle joints as you do so.
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9
Add the wine or vermouth and let it bubble down a little before adding the leeks, carrots, and celery.
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10
Pour in enough cold water to cover the chicken, though the very top of it may poke out.
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11
Add the bouquet garni or your herbs of choice, and the parsley stalks or sprigs along with the salt and red peppercorns or a good grinding of regular pepper.
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12
The chicken should be almost completely submerged by now and if not, do add some more cold water.
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13
You want it just about covered.
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14
Bring to a bubble, clamp on the lid, turn the heat to very low, and let cook for 1 1/2 hours, or 1 hour 40 minutes.
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15
Remove the pot from the heat and let stand, covered, for 20 to 30 minutes.
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16
Sprinkle the chicken with parsley leaves.
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17
Serve the chicken and accompanying vegetables with brown basmati rice, adding a ladleful or 2 of liquid over each shallow bowl, as you go, and putting fresh dill and mustard on the table for the eaters to add as they wish.
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18
Freeze Note: The cooked meat can be frozen, as soon as it is cool, in resealable bags or airtight containers for up to 2 months.
