Chicken poêlée: Escoffier pot roasted chicken recipe ( with extra garnish)


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  1. I have an old Escoffier book I read when I have the time to absorb what he is prescribing. My father was a wonderful cook and was my inspiration to become a chef. In this recipe, it is my opinion that the melted butter napping is applied after the initial moisture stage of the cook while the lid is on the pan. The moist environment in the large (beautiful) pan will disperse the butter to the bottom. The fatty composure of the skin of the chicken will release the butter most easily. So…the episode in the oven to brown/color the bird seems to me to be the time for the butter bath :-)…..I love your cooking discipline and channel, Viva!…Chef Doogie, Oxnard, Ca.

  2. Now I will be accused of blasphemy like ripping pages out of the bible. This Auguste Escoffier inspired recipe is lacking. This same preparation is made by Thomas Keller at "The French Laundry" Restaurant ending with the same lack luster results.
    Please refer to the roast chicken recipe from: "The Zuni Cafe" cookbook by: Judy Rodgers. Ms. Rodgers studied culinary in France and worked for years with Alice P. Waters. You will find Ms. Rodgers roast chicken technique remarkable in flavor.

  3. i quite dislike the fact that jus is strained and solids discarded.
    id probably leave them in, or maybe mash them to thicken the sauce… dunno, will have to give this a try

  4. I have always been baffled by Chefs who *ignore the rich brown fond all over THE SIDES OF THE PAN*. Just angle the pan & give it a light buffing rub with the spoon & deglazing fluid. You can even strip it off as the juices reduce, by dragging some up the sides & letting it soften before fully deglazing. That method helps hasten the reduction, because the heat from the sides also evaporates the fluids.
    You know, DEGLAZE THE PAN of the glazed fond. That is where the colour & flavour is hiding, in plain sight.

  5. Dear Stephen,
    I believe that very soon you're going to be the next great French culinary chef on video, as Jacques Pepin has retired. I also think that your emphasis on 'bistro', 'café', and rustic cooking is most excellent, as it enables viewers to feel that they can do it with minimal stress. Your small but tidy kitchen also gives us the feeling that we don't need a $100,000 kitchen to get the results. Many thanks and congratulations!
    Joseph E Fasciani

  6. Greetings from Greece! It might seem exaggerating, but I think that you have one of the best cooking channels in youtube. I think it would be useful if you give advice how to combine the dishes with wine.

  7. Your videos are becoming really well produced,; you've come such a long way. I love low and slow cooking and this technique from the master looks amazing. Now I just need to buy some Le Creuset. Helen Rennie has done great videos on plating techniques; you may find them to be worth watching…

  8. I read a article about tarragon and they mentioned poulet à l’estragon. Could you do a video on that next! I would love to see an herb themed series 😸

  9. This looks amazing! Question: can you remove the chicken from the pot to brown under the broiler on a sheet pan? I can tell from looking how much flavor is infused from this method but I tend to prefer chicken with skin to be browned/crisp for presentation.

  10. Hi – thanks for a great recipe! looks absolutely delicious in the best traditions of french cuisine.

    I would like to buy a cast iron and there are so many sizes… – which one do you use? Thanks!

  11. Just made the dish for dinner fantastic One tip keep the carrot celery onion ham mix serve with the chicken I was going to put in bin then tasted it give it a go !

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