Instructions: 1. Pull away and discard any excess fat from the cavity. Rinse the bird inside and out. Season with salt and pepper and place 1 bay leaf, 2 sprigs parsley, and 1 sprig thyme in the chickens cavity.

2. Melt the butter in a heavy Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until translucent but not browned, about 5 minutes. Place the bird, breast side up, in the Dutch oven and add enough chicken broth or water (or half water and half chicken broth) to partially, cover the chicken (by about two-thirds). Cover and simmer gently over low heat for 30 minutes.

3. Skim the surface of the broth to remove any foam and fat. Add the carrots, leeks, and celery to the pot. Tie the remaining parsley, thyme, and bay leaf together with kitchen string to make a bouquet garni and add it to the broth. Cover and regulate the heat to maintain the liquid at a slow simmer for another 30 minutes.

4. Add the cubed potatoes to the simmering chicken broth and cook until the pot- atoes are done and the chicken is very tender, 20 to 30 minutes.

5. Remove the chicken from the broth and transfer to a large plate. Discard the bouquet garni. Allow the chicken to rest until it is cool enough to handle. Strip off the skin and use

Yield: 4 - 6 servings

NOTES :
van Waerebeek

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.