7. With tongs, transfer the chicken from the pot to a large shallow bowl or glass pie plate. Leave until cool enough to handle. 8. Carve the meat from the bones in large pieces.

I’m thinking of the classic French pot au feu — a boiled dinner of beef, chicken, sausage and vegetables. The time investment yields a super-rich, meaty broth and tender proteins.

Return reserved chicken and sausages (or the fully cooked sausages if you are using them) to the pot and heat through, about 10 minutes. Taste and adjust seasonings with salt.

I’m thinking of the classic French pot au feu — a boiled dinner of beef, chicken, sausage and vegetables. The time investment yields a super-rich, meaty broth and tender proteins.

Its distinguished lineage notwithstanding, I think of pot-au-feu as a cross between a clear soup and a thin stew, a French version of Jewish chicken soup, only made with beef. It’s wonderfully ...

POT AU FEU FRENCH ONION SOUP 6 pounds large Spanish onions, julienne cut 1 tablespoon salad oil 1 bay leaf 1 3/4 teaspoon thyme 2 quarts beef stock, hot 2 cups chicken stock, hot 2 ounces Sherry ...

Pot-au-feu is at the heart of the French kitchen; more than a beef soup, it is the enduring symbol of hearth and home, an emblem of a life well lived.

It sells for $28. STORIES AND SECRETS Pot au Feu, literally translated as "pot of fire," is a traditional French peasant dish of meat and vegetables, slowly cooked in water, creating a rich broth.

All boiled dinners, such as, along with pot au feu, corned beef and cabbage, scale up and down easily. I make enough to have planned leftovers. The boiled beef and chicken make great warm sandwiches.