Prep Cook Serves 15 min 1 hr 30 min 4
1.3 kg whole chicken 1 onion
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