On 2018-03-03 6:56 AM, Gary wrote:
> Janet wrote:
>>
>> I would include onion, celery, carrots, S,P and mixed herbs in the
>> stock you simmer it in, and a dash of white wine, otherwise the meat
>> will be absolutely tasteless.
>
> The meat will still be tasteless. The chicken flavor will go into
> the water/stock along with all the other flavors that you added
> to this water. Meat is rendered basically worthless for taste
> but still good for the chew/texture factor.
>
Hmmm! Poule au Pot has been cooked in France for centuries and Janet's
advice pretty well duplicates the method.