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For chicken and vegetables
(4-lb) chicken (preferably organic) 1
teaspoon salt 1
teaspoon black pepper 0,5
bunch fresh thyme 1
qt chicken stock or canned broth 2
qt water 1
large onion stuck with 1 whole clove 1
head garlic, left unpeeled and halved horizontally 1
celery rib 1
Turkish or 0,5 California bay leaf 1
small leeks (1,5 lb; white and pale green parts only), root ends trimmed but leeks left intact 8
small (1,5- to 2-inch) boiling potatoes (1,25 lb) 12
small carrots (1,25 lb), peeled 12
small parsnips (1,25 lb), peeled 8
large celery root (1,75 lb), peeled with a paring knife and cut into 0,5-inch wedges 1
For green sauce
garlic clove 1
teaspoons capers, rinsed 2
teaspoon salt 0,5
cups chopped fresh flat-leaf parsley 2
cups coarsely chopped tender watercress sprigs 2
cup extra-virgin olive oil 0,75
Garnish: watercress sprigs
Special equipment: an instant-read thermometer

Postup

1 Poach chicken:

2 Pat chicken dry and sprinkle inside and out with salt and pepper. Stuff cavity with thyme and chill chicken, loosely covered, at least 3 hours (to allow seasoning to permeate meat).

3 Transfer chicken to a 7- to 8-quart heavy pot, then add stock, water, onion, garlic, celery rib, and bay leaf and bring to a boil. Reduce heat and gently simmer chicken, covered, until juices run clear when a thigh is pierced with a skewer and thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 45 minutes. Transfer chicken to a large platter and let stand, loosely covered with foil, 20 minutes. Reserve cooking liquid in pot, uncovered, and discard onion, celery, garlic, and bay leaf.

4 Prepare leeks and potatoes while chicken cooks:

5 Starting about 0,5 inch from root end, make a lengthwise cut through middle of each leek (keep leek intact). Wash leeks well under cold running water and drain. Halve potatoes.

6 Cook vegetables while chicken stands:

7 Bring chicken cooking liquid to a boil, then add leeks, potatoes, carrots, parsnips, and celery root and simmer, partially covered, until tender, about 20 minutes. Carefully transfer vegetables with a slotted spoon to platter with chicken and keep warm, loosely covered with foil. (Reserve cooking liquid for another use if desired cool, uncovered, then chill, covered.)

8 Make sauce while vegetables cook:

9 Mash garlic and capers to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Transfer to a food processor and pulse with parsley and watercress until herbs are finely chopped. With motor running, add oil in a slow stream and process until smooth. Season sauce with salt and pepper.

10 Serve chicken and vegetables with sauce.

11 Cooks´ notes:

12 • Stuffed and seasoned uncooked chicken can be chilled, loosely covered, up to 1 day.

13 • Watercress sauce can be made 2 hours ahead and chilled, covered.

14 Makes 4 to 6 servings.