Poule au Pot Henri IV (French Chicken and Vegetable Stew)

• 1 medium Whole chicken, whole
• 2 medium Leek
• 4 medium Carrot
• 3 pieces Celery
• 1 large Yellow onion
• 4 cloves Garlic
• 2 Bay leaves
• 1 tsp Black peppercorns
• 6 sprigs Fresh thyme
• 2 tsp Fine sea salt
• 2.5 liters Water
• 30 g Unsalted butter

1. Trim and rinse the leeks well, then cut them into large lengths. Peel the carrots and cut into large chunks; cut the celery into large pieces. Peel the onion and halve it; lightly crush the garlic cloves.
2. Put the chicken in a stockpot and add the water, leeks, carrots, celery, onion, garlic, bay leaves, peppercorns, thyme and fine sea salt. Bring to a gentle simmer over medium heat, skimming any foam from the surface. Reduce to low so the broth barely trembles.
3. Simmer gently for 75 to 85 minutes, turning the chicken once or twice, until the meat is tender and the thickest part of the thigh is cooked through. The broth should stay clear, so avoid a hard boil. If the liquid drops below the chicken, top up with a little more water from the kettle.
4. Lift the chicken onto a board and let it rest for 10 minutes. Use tongs to transfer the vegetables to a warm serving dish. Ladle the broth through a sieve into a clean pot, then return it to low heat.
5. Whisk the unsalted butter into the hot broth until melted and glossy, then taste and adjust with a little more fine sea salt if needed. Carve the chicken into serving pieces. Serve the chicken and vegetables with plenty of the broth ladled over.

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