Poule au pot (hen in the pot)

1. Put the whole chicken in a large pot, cover with cold water, bring slowly to the boil and skim off the foam that rises.

2. Add the onion studded with cloves, the bay leaf, season with salt and simmer gently for about 1.5 hours.

3. When the meat is almost tender, add the carrots, parsley root, celeriac and sliced leek cut into large pieces.

4. Cook for a further 30 minutes until the vegetables are soft but not falling apart.

5. Boil the potatoes separately in salted water so the broth stays clear.

6. Joint the chicken and serve it with the vegetables and potatoes; offer the strained broth separately, as a starter.

Tip: Tradition says King Henry IV wished that every subject could have a hen in the pot on Sundays. Coarse salt and little pickled gherkins make it complete.