BOILED CHICKEN, LEEKS AND AÏOLI
This may sound complicated, but it’s actually quite simple and is emphatically worth it.
Servings
3
Servings
3
Ingredients
Instructions
  1. Place the bird and all the ingredients except the aïoli and the eight trimmed leeks in a large pot, cover with cold water, and bring to the boil. As soon as it boils cover it with a lid, take it off the heat, and leave it to cool.
  2. Remove the chicken from the stock. Strain the stock then return it with the chicken to a clean pot, retaining enough of the broth for another pot for your leeks. Bring the stock up to a gentle simmer. Allow the immersed chicken to heat through thoroughly for 30 minutes; you will now have a moist bird that is not falling apart or toughened from hard boiling. Bring the stock for the leeks to the boil, drop them in, and cook them for about 8–10 minutes, depending on their size.
  3. Serve the chicken and leeks with a splash of the chicken broth, a bowl of the aïoli, and coarse sea salt. As with any boiled unbrined meat, coarse sea salt applied just before eating is very good. Save the rest of the stock for future cooking.