Chicken in a Pot
This classic and versatile recipe is a perfect once a week meal. Serve the tender chicken along with the root vegetables and flavorful broth. Any leftover broth can be used to make delicious stews, soups, or sauces. Use within a couple of days or freeze. Leftover chicken can be served cold, on sandwiches, or in salads.
- 1 small whole chicken, about 3 pounds
- Sea salt
- Ground black pepper
- 1 onion, halved and sliced
- 4 celery ribs, peeled and cut into 2-inch pieces
- 2 cloves of garlic
- 3 carrots, peeled and cut into 2-inch pieces
- 2 yellow beets, peeled, halved if small, quartered if big
- 8 small potatoes, scrubbed
- 8 cups low-sodium chicken broth
- 8 sprigs parsley
- 2 bay leaves
Sprinkle chicken with salt and pepper on all sides, including inside the cavity. Add chicken, onion, celery, garlic, carrots, beets and potatoes to a Dutch oven or stockpot large enough to hold the chicken and vegetables together. Add broth, parsley and bay leaves. Bring to a simmer and cook, making sure the chicken is submerged (add more water if needed). Cook for about 50 minutes, at a very gentle simmer, uncovered, until chicken is tender and juices run clear when pierced with a fork. Remove chicken from pot. Check that potatoes and beets are tender. When ready to serve, carve chicken into pieces. Serve with vegetables and broth.