French clas­sics

The Guardian - Feast - - Feast - Four favourite

Prep Cook Serves 15 min 1 hr 30 min 4

1.3 kg whole chicken 1 onion

3 cloves

2 bay leaves

2 thyme sprigs

1 star anise 6 pep­per­corns

2 large car­rots, peeled, trimmed and chopped into large pieces

1 medium potato, peeled, trimmed and chopped into large pieces

2 cel­ery sticks, peeled, trimmed and chopped into large pieces

1 large leek, washed and quar­tered

1 large hand­ful bas­mati rice (op­tional)

Juice of ½ lemon 10g pars­ley leaves Trim the chicken of any ex­cess fat around the neck and put in a large saucepan or casse­role.

Trim and peel the onion, leav­ing it whole, and pierce with the cloves. Put the onion in the pot, and add the bay leaves, thyme, star anise, pep­per­corns and chopped veg­eta­bles.

Cover the bird with wa­ter, add a big pinch of salt, then put on the hob over a high heat. Pop on a lid and bring to a boil. Skim off any foam, lower the heat and sim­mer gen­tly for 45 min­utes.

Add the rice to the pan, sim­mer for 20-25 min­utes and, when the rice is cooked, turn off the heat and re­move the chicken from the pan. Check it is cooked by pulling a leg to see if it comes off with ease, then carve. Share the chicken be­tween four bowls.

Put a sieve over a large bowl and strain the broth and veg­eta­bles. Slice the onion into four pieces. Share the strained veg­eta­bles and rice be­tween the bowls and sprin­kle with freshly ground black pep­per.

Taste the broth, sea­son if needed, then add the lemon juice. Pour a ladle­ful of broth into the bowls of chicken and veg­eta­bles. Top each bowl with a lit­tle finely chopped pars­ley, and serve at once. Recipe by Caro­line Craig. Her book Provence will be pub­lished by Kyle Cathie in June 2019

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.