Chicken poached in beef broth (Poule au pot) from Glorious French Food: A Fresh Approach to the Classics (page 460) by James Peterson

  • turnips
  • whole chicken
  • Show all ingredients...

  • EYB Comments

    Can substitute this book's Brown chicken broth (Bouillon brun de volaille), this book's Bone broth, commercial chicken stock, or turkey stock for commercial beef stock.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's Brown chicken broth (Bouillon brun de volaille), this book's Bone broth, commercial chicken stock, or turkey stock for commercial beef stock.

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