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| Cook's Illustrated's "French Chicken In A Pot" http://cookaholics.org/viewtopic.php?f=13&t=2307 |
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| Author: | merstar [ Sat Jun 02, 2012 2:57 am ] |
| Post subject: | Cook's Illustrated's "French Chicken In A Pot" |
Has anyone tried this recipe? http://www.food.com/recipe/french-chick ... hen-349883 |
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| Author: | Paul Kierstead [ Sat Jun 02, 2012 6:58 am ] |
| Post subject: | Re: Cook's Illustrated's "French Chicken In A Pot" |
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) |
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| Author: | JesBelle [ Sat Jun 02, 2012 9:23 am ] |
| Post subject: | Re: Cook's Illustrated's "French Chicken In A Pot" |
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. |
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| Author: | TheFuzzy [ Sat Jun 02, 2012 11:52 am ] |
| Post subject: | Re: Cook's Illustrated's "French Chicken In A Pot" |
Even if I ate meat, our grocer only carries California chickens. |
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| Author: | Lindsay [ Sat Jun 02, 2012 1:54 pm ] |
| Post subject: | Re: Cook's Illustrated's "French Chicken In A Pot" |
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. |
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| Author: | merstar [ Sat Jun 02, 2012 3:15 pm ] |
| Post subject: | Re: Cook's Illustrated's "French Chicken In A Pot" |
Thanks, all, I'll have to try this. |
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| Author: | wino [ Sun Jun 03, 2012 6:43 am ] |
| Post subject: | Re: Cook's Illustrated's "French Chicken In A Pot" |
Lindsay, nice tip . . . THANKS! |
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| Author: | jeanf [ Sun Jun 03, 2012 4:28 pm ] |
| Post subject: | Re: Cook's Illustrated's "French Chicken In A Pot" |
one of my favourites too. I throw in some extra legs on the side. Will have to try the potatoes idea, love it. |
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| Author: | Lindsay [ Thu Jun 07, 2012 10:16 am ] |
| Post subject: | Re: Cook's Illustrated's "French Chicken In A Pot" |
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. |
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| Author: | JesBelle [ Thu Jun 07, 2012 1:59 pm ] |
| Post subject: | Re: Cook's Illustrated's "French Chicken In A Pot" |
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. |
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