BOILED CHICKEN WITH CARROTS

Boiled Chicken With Carrots image

Provided by Moira Hodgson

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

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1 3- to 4-pound chicken
1 1/2 to 2 pounds large carrots
4 small onions, peeled
2 sprigs rosemary
2 leeks
4 cloves garlic
Herb bouquet (thyme, bay leaf and parsley tied in cheesecloth)
Coarse salt and freshly ground pepper to taste
4 to 5 pints chicken stock, preferably homemade
2 teaspoons sugar
1/4 cup parsley, chopped fine

Steps:

Place the chicken in a casserole into which it fits neatly along with the vegetables. Place the carrots, onions, rosemary, leeks, garlic cloves and herb bouquet around it, season with salt and pepper, and add enough stock just to cover. Bring to boil, skim off any foam that rises to the top, and allow to simmer gently until the chicken is cooked (about one hour).
Pour one-quarter cup chicken stock into a small saute pan. Add the sugar and reduce over high heat. Remove the carrots from the casserole with a slotted spoon, roll them in the glaze and saute them until they are shiny.
Place the chicken on a serving dish and arrange the carrots and other vegetables around it, sprinkle with parsley and serve.