Poulet en Cocotte (Chicken in a Pot)
Andy Anderson !
Little to no liquid is added to the pot as the chicken slowly bakes in its own juices At Cordon Blu, this is one of the first things we did in the kitchen.
I've added one step, and that's brining the chicken in a salt/wine/water solution for about three hours before baking.
- 1 gal
- 1 c
- white wine
- 1 c
- kosher salt or 1/2 cup table salt
- 1 c
- granulated sugar
- whole chicken, 5 pounds, organic if possible
- 2 tsp
- kosher salt or 1 teaspoon table salt
- 1 Tbsp
- olive oil, extra virgin
- 1 stalk(s)
- celery, medium chop of about 1/4 cup
- 1 medium
- yellow onion, medium chop of about 1/2 cup
- 6 medium
- garlic cloves, peeled and trimmed
- 1 medium
- bay leaf
FOR THE BRINE
CHICKEN IN A POT
Place the salt and sugar into a bowl large enough to contain the water/wine and the chicken, and can fit into your refrigerator.
Mix until all of the ingredients are absorbed into the water.
Immerse the chicken into the brine, and place the bowl into the refrigerator for about three hours.
Brining meats before cooking them is a very effective way to increase the moisture and tenderness of the meat. Brining is similar to marinating, but uses a simpler liquid for soaking the meat.
The process of soaking meat in salted water causes the meat's cells to absorb some of the water through osmosis, making it moister when cooked.
What about that sugar?
Sugar, while not essential to a brine, is a useful ingredient. Adding sugar to a brine will increase the amount of caramelization achieved when cooking the chicken.
A good rule of thumb is to add the same amount of sugar by volume as salt.
Kosher versus Table Salt
When it come to brining, kosher and table salt to about the same thing... So why the difference in measurement?
Well, kosher salt has a larger grain than table salt, so there is more air between the salt particles. When you use 1 cup of kosher salt, or 1/2 cut of table salt, you're basically getting the same amount of salt.
Chef's Note: If you're using a kitchen towel (my method) make sure that you immediately throw that towel into the wash, and don't use it for anything else.
Chef's Note: Make sure that the probe is not hitting any bone.
Chef's Note: Allowing the chicken to rest will help to redistribute the juices that have been hiding out inside the chicken.
Strain the chicken juices from the dutch oven through a strainer into a fat separator Press on the solids to extract as much liquid as possible.
Discard solids, and that should leave you about 1cup of liquid.
Allow liquid to settle about 5 minutes, then remove the fat from the liquid, and then pour into a small saucepan.
Set saucepan over low heat, and allow to slowly simmer for about 10 minutes.
Chef's Note: Since the chicken is resting for 20 minutes, this should give you ample time to de-fat and simmer the chicken juices.
Chef's Note: This is a simple dish, so these juices are not, technically, defined as a sauce... they are just warmed up juices from the chicken, but OH are they packed with flavor.
This is just the main course. You can serve this dish with any number of sides. How about some long-grain white rice, or some smashed golden potatoes.
I've made this for clients by using a bed of cheesy garlic mashed potatoes, placed the carved chicken on top, and then drizzled some of the a jus over the top.
For a veggie, I might use garden fresh green beans, or maybe some steamed broccoli.
Keep the faith, and keep cooking...