Chicken Pot Au Feu - cooking recipe

Ingredients

Broth
3 quarts water
2 teaspoons instant chicken bouillon granules
1 (3 lb) roasting chickens
2 celery ribs, coarsely chopped
1 large onion, coarsely chopped
1 medium carrot, coarsely chopped
5 whole black peppercorns
1/4 teaspoon chopped thyme
chopped parsley
1/2 teaspoon salt
Meal
2 medium onions, coarsely chopped
6 carrots, cut in 1/2
1/2 lb turnip, peeled and cut in 3-inch pieces
4 cups yellow beans, left whole
6 potatoes, cut in 1/2
3 celery ribs, cut in 2-inch pieces
salt & freshly ground black pepper

Preparation

Broth:
In a large pot, combine water, chicken broth, chicken, celery, onion, chopped carrot, peppercorns, parsley and thyme.
Bring to a simmer over moderately high heat. Reduce the heat to low and simmer, turning the chicken once, until it is cooked through, about 1 1/2 hours. Transfer the chicken to a platter; let cool.
This can be made in your slow cooker at high for 4 hours.
Remove the meat from the chicken and tear it into large pieces; refrigerate until ready to add to the pot.
Bouilli:
Strain the broth and return it to the pot.
Add onions, carrots, turnip,potatoes,yellow beans salt and pepper.Cover and cook gently, for 3 hours.Add the boned chicken and simmer another 30 minutes. Serve.
This can be made in your slow cook cooker.
Assemble it in the morning and let in cook on Low for 7 hours; add cooked chicken last hour.
Make sure you have bread to soad up the wonderful juice.
MAKE AHEAD: The chicken broth can be made 2-3 days ahead. Refrigerate the chicken, stock separately.
I have been making it in my slow cooker and letting the flavours mingle together all day.