Poulet au pot

Poulet au pot (spoken pulopot, almost in one word) is one of the classic classics of French cuisine, and every chef will be able to prepare it even in the middle of the night. Yet, no matter how classic it is, there are a few versions of what to add in the process. Some do like to add juniper as spices, while some vote for cloves (I like both). Some fancy boiling the chicken first, only then adding vegetables; some, like me, and others, like adding everything at once. Some chop their vegetables finely while others add in large pieces. On top of that, some suggest clarifying the stock afterward; some do not. It is also a different story about the vegetables that you add at the end. There is always a carrot and almost always turnip, but the rest is up to the granny, mother, Bistrot, or Michelin-starred chef, as some like to make it more hearty by adding potatoes. Some skip those and add little neat leeks.