Crockpot conversion for Chicken in a Pot?
This is a favorite recipe -- Henri Soule's Poule au Pot:
One 3 lb chicken
3 carrots scraped, quartered lengthwise and cut into one and a half inch pieces
3 ribs celery, trimmed, split and cut into one and a half inch pieces
2 or 3 turnips, trimmed and cut into one and a half inch pieces
1 cup leeks, white section only, quartered lengthwise and cut into one and a half inch pieces
1 fennel bulb, cut into 1/4 inch slices
1 zucchini, trimmed, quartered and cut into one and a half inch pieces
5 cups chicken broth
1/4 cup rice
salt, pepper, French chervil for taste
1. Truss chicken and place in a narrow pot; it should fit snugly ... cover with water, add carrots, celery, turnips, leeks, fennel and zucchini. Bring to a boil, remove from heat and drain well.
2. Return to pot, add chicken broth. Add all vegetables except zucchini. Simmer 20 minutes, uncovered. Add zucchini, simmer 5 minutes, skimming from top periodically.
3. Add rice, salt and pepper, cook until chicken is tender, about 10 minutes.
4. Untruss chicken, cut into serving size peices, serve in four hot soup bowls with rice and vegetables. Garnish with fresh chervil.
I've made this (without the fennel and chervil
because I don't ever have any around ... I'm lucky when I remember to buy a leek and the turnips for this one ... I've substituted potatoes for the turnips with good results).
My question is: This is an easy recipe for a weekend, but it would be kind of nice to have it waiting in the crockpot when I get home from work. Will it work if I toss the vegetables and that much broth in the crockpot? Should I adjust the broth amount or cut the veggies bigger? And what about the rice?
Thanks for any ideas!
One 3 lb chicken
3 carrots scraped, quartered lengthwise and cut into one and a half inch pieces
3 ribs celery, trimmed, split and cut into one and a half inch pieces
2 or 3 turnips, trimmed and cut into one and a half inch pieces
1 cup leeks, white section only, quartered lengthwise and cut into one and a half inch pieces
1 fennel bulb, cut into 1/4 inch slices
1 zucchini, trimmed, quartered and cut into one and a half inch pieces
5 cups chicken broth
1/4 cup rice
salt, pepper, French chervil for taste
1. Truss chicken and place in a narrow pot; it should fit snugly ... cover with water, add carrots, celery, turnips, leeks, fennel and zucchini. Bring to a boil, remove from heat and drain well.
2. Return to pot, add chicken broth. Add all vegetables except zucchini. Simmer 20 minutes, uncovered. Add zucchini, simmer 5 minutes, skimming from top periodically.
3. Add rice, salt and pepper, cook until chicken is tender, about 10 minutes.
4. Untruss chicken, cut into serving size peices, serve in four hot soup bowls with rice and vegetables. Garnish with fresh chervil.
I've made this (without the fennel and chervil
because I don't ever have any around ... I'm lucky when I remember to buy a leek and the turnips for this one ... I've substituted potatoes for the turnips with good results).
My question is: This is an easy recipe for a weekend, but it would be kind of nice to have it waiting in the crockpot when I get home from work. Will it work if I toss the vegetables and that much broth in the crockpot? Should I adjust the broth amount or cut the veggies bigger? And what about the rice?
Thanks for any ideas!