Cookaholics Bulletin Board

Cookaholics Bulletin Board

Shop, cook, eat, drink, post, repeat.
 
It is currently Wed May 23, 2018 8:06 pm

All times are UTC - 7 hours [ DST ]




Post new topic Reply to topic  [ 23 posts ]  Go to page 1, 2, 3  Next
Author Message
 Post subject: Cook's Illustrated's "French Chicken In A Pot"
PostPosted: Sat Jun 02, 2012 2:57 am 
Offline

Joined: Mon Mar 28, 2011 8:07 pm
Posts: 328
Has anyone tried this recipe?
http://www.food.com/recipe/french-chick ... hen-349883

_________________
Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces.


Top
 Profile  
Reply with quote  
 Post subject: Re: Cook's Illustrated's "French Chicken In A Pot"
PostPosted: Sat Jun 02, 2012 6:58 am 
Offline

Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
I've made it quite a few times. It is quite lovely. It is quite different then chicken is typically served ( and better, why do people and even restaurants insist on making such awful chicken)


Top
 Profile  
Reply with quote  
 Post subject: Re: Cook's Illustrated's "French Chicken In A Pot"
PostPosted: Sat Jun 02, 2012 9:23 am 
Offline
User avatar

Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2062
I probably roast 4 out of 5 chickens this way. The rest get the opposite treatment (high-roast). It works much better with an air-dried chicken like Bell & Evans or Pine Manor.


Top
 Profile  
Reply with quote  
 Post subject: Re: Cook's Illustrated's "French Chicken In A Pot"
PostPosted: Sat Jun 02, 2012 11:52 am 
Offline
Site Admin
User avatar

Joined: Thu Dec 18, 2008 1:03 am
Posts: 5128
Location: Portland, OR
Even if I ate meat, our grocer only carries California chickens.

_________________
The Fuzzy Chef
Serious Chef iz Serious!


Top
 Profile  
Reply with quote  
 Post subject: Re: Cook's Illustrated's "French Chicken In A Pot"
PostPosted: Sat Jun 02, 2012 1:54 pm 
Offline
User avatar

Joined: Tue Dec 23, 2008 8:18 pm
Posts: 562
Location: Winchester, MA
I love this recipe and have made it frequently. Feel free to play around with it -- I often put potatoes on the bottom and when the chicken is finished, take it out, and increase the temp and give the potatoes a crispier coating in the residual fat, (they're obviously all cooked). I've also done the same with carrots and beats.

_________________
Lindsay


Top
 Profile  
Reply with quote  
 Post subject: Re: Cook's Illustrated's "French Chicken In A Pot"
PostPosted: Sat Jun 02, 2012 3:15 pm 
Offline

Joined: Mon Mar 28, 2011 8:07 pm
Posts: 328
Thanks, all, I'll have to try this.

_________________
Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces.


Top
 Profile  
Reply with quote  
 Post subject: Re: Cook's Illustrated's "French Chicken In A Pot"
PostPosted: Sun Jun 03, 2012 6:43 am 
Offline
User avatar

Joined: Sat Dec 20, 2008 5:35 am
Posts: 2170
Location: Regina, Saskatchewan, Canada
Lindsay, nice tip . . . THANKS!


Top
 Profile  
Reply with quote  
 Post subject: Re: Cook's Illustrated's "French Chicken In A Pot"
PostPosted: Sun Jun 03, 2012 4:28 pm 
Offline
User avatar

Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1883
Location: Near Toronto, Ontario, Canada
one of my favourites too. I throw in some extra legs on the side.
Will have to try the potatoes idea, love it.


Top
 Profile  
Reply with quote  
 Post subject: Re: Cook's Illustrated's "French Chicken In A Pot"
PostPosted: Thu Jun 07, 2012 10:16 am 
Offline
User avatar

Joined: Tue Dec 23, 2008 8:18 pm
Posts: 562
Location: Winchester, MA
If you're going to do the potatoes and want to crisp them, I should have specified that after removing the chicken, drain the liquid into a fat separator and just add the fat back into the pot to crisp up the potatoes and keep the liquid for a sauce. You can throw the pot with the potatoes and fat back into the oven or just crisp them over a burner.

_________________
Lindsay


Top
 Profile  
Reply with quote  
 Post subject: Re: Cook's Illustrated's "French Chicken In A Pot"
PostPosted: Thu Jun 07, 2012 1:59 pm 
Offline
User avatar

Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2062
I often save the liquid in the pot for chicken soups, especially if I'm not using homemade stock. I use the fat to sauté the aromatics, then add the chicken concentrate (the liquid part) to the broth. It really picks up the flavor of broth-in-a-box when you're not using the good stuff.


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 23 posts ]  Go to page 1, 2, 3  Next

All times are UTC - 7 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Jump to:  
cron
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum