Pot Au Feu de Volaille

Ingredients

• Whole chicken (3-4 lbs)
• Water (10 cups)
• Carrots (3, peeled and sliced)
• Leeks (2, cleaned and sliced)
• Onions (2, quartered)
• Celery stalks (2, chopped)
• Parsnips (2, peeled and sliced)
• Bay leaves (2)
• Fresh thyme (2 teaspoons)
• Fresh parsley (1/4 cup, chopped)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a large, heavy-bottomed pot, place the whole chicken and cover it with water. Bring to a rolling boil over medium-high heat.
2. Once boiling, skim off any impurities that rise to the surface to ensure a clear broth.
3. Add the carrots, leeks, onions, celery, parsnips, bay leaves, thyme, parsley, salt, and pepper to the pot. Stir gently to combine.
4. Reduce the heat to low, cover, and let it simmer gently for 1.5 to 2 hours, or until the chicken is cooked through and tender.
5. Carefully remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces.
6. Return the shredded chicken back into the pot and continue to simmer for an additional 10 minutes to allow the flavors to meld beautifully.
7. Taste the broth and adjust the seasoning as needed with more salt and pepper.
8. Serve the Pot au Feu de Volaille hot, ladling some of the vegetables and rich broth into each bowl. Garnish with additional fresh parsley if desired.