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Whole chicken

Explore 255 recipes, 2 articles, 4 galleries, 94 videos, and more

Pot au Feu

Ingredients
  • 3 pounds veal bones
  • 3 to 4 pounds beef short ribs, trimmed of fat and cut into 5 1/2-by-3-inch pieces
  • 5 to 6 pounds brisket of beef
  • 10 large leeks
  • 2 large yellow onions, peeled and halved
  • 2 medium carrots, scrubbed
  • Salt
  • 1 bunch fresh thyme
  • 3 cloves garlic, peeled
  • 1 teaspoon white peppercorns
  • 1 teaspoon black peppercorns
  • 4 whole cloves
  • 20 fresh flat-leaf stems parsley
  • 2 bay leaves
  • 1 3 to 4-pound chicken
  • 3/4 teaspoon freshly ground black pepper
  • 10 beef-marrow bones, each 1-inch thick
  • 2 celery hearts, quartered
  • 16 baby carrots, peeled and stems (if attached) trimmed to 1/2-inch
  • 16 small red potatoes (about 2 pounds)
  • 1 pound haricots verts (string beans can be substituted), stem ends trimmed
  • 1 savoy cabbage (about 2 pounds), quartered
  • 8 baby turnips, peeled, or 1 large purple-top turnip, peeled and cut into eighths
  • 1 baguette
  • 1/4 cup Dijon mustard
  • 1 cup Kalamata olives
  • 1 cup cornichons (French gerkins)
  • 1 four-ounce jar prepared white horseradish
  • 2 teaspoons salt
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It's an updated classic we've fallen hard for: a simple roast chicken with extra-crisp skin, ...
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Salt-Roasted Chicken with Cilantro

Time:1 hour 25 mins
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