Colin Reed wrote:

> In France it is quite common to cook "Poule-au-Pot" (sp?) where a whole
> chicken is poached. Towards the end of the booking time extra vegetables
> are added. The broth is usually served as a starter with a slice of French
> bread and gruyere cheese. The chicken is served as main course with the
> vegetables. Of course if you do this with an intensively reared chicken
> boosted with growth hormone then you will end up with a tasteless dish.
> This type of cookery depends upon outdoor reared poultry that has had
> natural time to grow (organic poultry is commonly twice as old as
> intensively reared broiler chickens). The development of the thigh muscles
> leads to much darker, gamier tasting meat, and the liquor/broth will develop
> a much richer flavour.
>
> Colin

Sounds wonderful. How attractive is the bird at serving? Is the skin on
or off the bird by then?
Goomba