FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN)
Roasting a whole chicken in a covered pot is a classic French technique where the meat turns out juicy, intensely flavourful, and especially tender and also creates a rich jus top serve with the chicken. This recipe is from America's Test Kitchen and was published in "Cook's Illustrated Magazine" (Jan. 2008). The cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.
Provided by blucoat
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper.
- Heat oil in large (5- to 8-quart) Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
- Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
- Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat.
- Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.
Nutrition Facts : Calories 1148, Fat 84.4, SaturatedFat 23.6, Cholesterol 372.9, Sodium 1224.3, Carbohydrate 3.4, Fiber 0.5, Sugar 0.9, Protein 88.1
CHICKEN CONFIT
Steps:
- Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the chicken in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
- Preheat the oven to 200 degrees F.
- Remove the chicken from the refrigerator. Remove the garlic, bay leaves, thyme, and chicken fat and reserve. Rinse the chicken with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
- Put the reserved garlic, bay leaves, thyme, and chicken fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the chicken on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
- Remove the chicken from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat so that there is a 1/4-inch layer of fat on top. The chicken confit can be stored in the refrigerator for up to 1 month.
- The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and pan-fry veal.
TEST KITCHEN'S FAVORITE CHICKEN AND DUMPLINGS
Fluffy parsley-speckled dumplings soak up the flavorful liquid of this chicken stew, the ultimate comfort food that's ideal for dinner on a chilly winter night.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
- Melt 4 tablespoons butter in a large pot over medium-high heat. Add onion, carrots, celery, potato, and thyme. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, peas, and 3 tablespoons parsley. Season with salt and pepper.
- Meanwhile, whisk together remaining 1 2/3 cups flour, 3 tablespoons parsley, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped parsley and lemon wedges.
BEST FRENCH ONION SOUP (AMERICA'S TEST KITCHEN)
Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup. For the best flavor, make the soup a day or two in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe. From America's Test Kitchen. http://bit.ly/VQoIRX
Provided by DrGaellon
Categories Onions
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
- Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
- Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
- While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
- Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 330.3, Fat 19.4, SaturatedFat 11.3, Cholesterol 56.9, Sodium 510.3, Carbohydrate 19.7, Fiber 2.7, Sugar 7, Protein 17.8
QUICK CHICKEN POT PIE (AMERICA'S TEST KITCHEN) RECIPE - (3.6/5)
Provided by á-896
Number Of Ingredients 14
Steps:
- 1. Remove biscuits from package, place on baking sheet, and sprinkle with salt. Bake according to package instructions. 2. Meanwhile, melt butter in large skillet over medium heat. Add onion and celery and cook until soft, about 4 minutes. Stir in flour and cayenne and cook, stirring constantly, until mixture is light brown, about 6 minutes. Slowly whisk in broth, cream, and thyme and simmer until thickened, about 5 minutes. Stir in vegetables, chicken, and lemon juice and simmer until vegetables and chicken are heated through, 2 to 3 minutes. Season with salt and pepper. Top with biscuits and serve.
More about "french chicken in a pot americas test kitchen recipes"
FRENCH CHICKEN IN A POT - AMERICA'S TEST KITCHEN
From americastestkitchen.com
5/5 (4)Servings 4Cuisine FrenchCategory Main Courses
FRENCH CHICKEN IN A POT (AKA DUTCH OVEN) – AMANDA LOVE
From amandalove.com
WEEKEND RECIPE: FRENCH CHICKEN IN A POT RECIPE - KCET
From kcet.org
FROM AMERICA’S TEST KITCHEN | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
"AMERICA'S TEST KITCHEN" FRENCH-STYLE DUTCH OVEN …
From imdb.com
FARMHOUSE CHICKEN NOODLE SOUP BY AMERICA'S TEST …
From zavoramerica.com
CHICKEN MEATLOAF AMERICAS TEST KITCHEN RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
ONE-BATCH FRIED CHICKEN - COOK'S COUNTRY
From cookscountry.com
AMERICA'S TEST KITCHEN CROCK POT - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN) | TANN'S GIRL
From copymethat.com
FRENCH CHICKEN AND POTATOES | AMERICA'S TEST KITCHEN
From americastestkitchen.com
MAKE GOLDEN CHICKEN BROTH IN RECORD TIME (GRAB YOUR INSTANT POT)
From americastestkitchen.com
CHICKEN FRICASSEE - QUICK CREAMY FRENCH STEW - FOOLPROOF LIVING
From foolproofliving.com
FRENCH CHICKEN IN A POT | COOK'S ILLUSTRATED
From cooksillustrated.com
FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN) RECIPE
From recipenode.com
FRENCH CHICKEN IN A POT : RECIPES - REDDIT.COM
From reddit.com
RECIPES FEATURED ON TV | AMERICA'S TEST KITCHEN
From americastestkitchen.com
AMERICA'S TEST KITCHEN'S FRENCH CHICKEN IN A POT - WNYC
From wnyc.org
FRENCH CHICKEN IN A POT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN) - MASTERCOOK
From mastercook.com
CHICKEN JARDINIèRE RECIPE | MYRECIPES
From myrecipes.com
CHICKEN FRICASSEE - NATASHASKITCHEN.COM
From natashaskitchen.com
AMERICA'S TEST KITCHEN CHICKEN PAPRIKASH RECIPE
From recipeschoice.com
FRENCH CHICKEN IN A POT | AMERICA'S TEST KITCHEN
From pinterest.com
FRENCH CHICKEN IN A POT AMERICAS TEST KITCHEN) | CORI177 | COPY …
From copymethat.com
AMERICA'S TEST KITCHEN CHICKEN RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
FRENCH CHICKEN IN A POT AMERICA S TEST KITCHEN RECIPE - WEBETUTORIAL
From webetutorial.com
FRENCH POTATO PIE | COOK'S ILLUSTRATED
From cooksillustrated.com
FRENCH CHICKEN IN A POT AMERICAS TEST KITCHEN - 200,000+ FREE …
From recipefuel.com
COOK'S COUNTRY FROM AMERICA'S TEST KITCHEN | SHOWS | PBS FOOD
From pbs.org
√ HOW TO FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN) …
From replica-tag-heuer-watch.blogspot.com
FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN) RECIPE - FOOD.COM
From pinterest.com
20 OLD-FASHIONED CHICKEN RECIPES TO MAKE TONIGHT — EAT THIS …
From eatthis.com
COOKING CHICKEN JUST RIGHT WITH CHRIS KIMBALL : NPR
From npr.org
COMFORT FOOD MAKEOVERS FROM AMERICA’S TEST KITCHEN | KITCHN
From thekitchn.com
FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN) RECIPE
From pinterest.co.uk
CHICKEN STEW RECIPE AMERICA'S TEST KITCHEN, BY HENVYPATR
ONE-POT CHICKEN JARDINIèRE - COOK'S COUNTRY
From cookscountry.com
FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN) RECIPE - FOOD.COM
From pinterest.co.uk
PRESSURE COOKER PERFECTION BY AMERICA’S TEST KITCHEN | KITCHN
From thekitchn.com
FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN) RECIPE - FOOD.COM
From pinterest.fr
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love