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Ingredients
Poularde with Carrots and Plums
- Ingredients
- 1 Roasted Chicken
- 2 liters Chicken broth
- 2 bunches Soup vegetables (carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
Trim the soup vegetables, rinse and chop. Bring chicken broth to a boil, add the vegetables and and the poularde and simmer over low heat 1-1 ½ hours. Remove, skin and loosen the meat from the bone. Keep warm.
For the Zimmes (carrots and prunes):
Soak the prunes overnight. Drain, reserving liquid. Peel the carrots, cut into quarters lengthwise and cut into pieces. Place the prunes, carrots and lemon slices in a roasting pan and cover with the prune soaking liquid. Boil for 30 minutes or until softened. Season with salt and sugar. Cook over low heat for 45 minutes. (If mixture becomes too dry, then add small amounts of water). If the carrots are very soft, mix the flour with a little water and add to the remaining liquid to thicken. The Zimmes should be very thick. Garnish with grated carrot and serve with the poularde.