How to Stuff Chicken for Chicken in a Pot

Video Transcript

My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to make the traditional French dish poule au pot, or chicken in a pot. At this point we're going to gather up our chicken and we're also going to gather up our twine and we're also going to gather up our margarine, as well as our smashed up garlic. But what we're going to do is we're going to stuff our chicken with it. So, I've gone ahead and made sure that the chicken was rinsed out really well on the inside. I ran cold water through it for about five minutes. I've gone ahead and got all the giblet's out of the inside as well. I went ahead and trimmed out any of the fat that was right here to keep the opening here. Now this chicken does still have the neck on it. I'm keeping that on for flavor purposes. You can cut if off if you want. But there is a lot of flavor in the neck so we're just going to keep it in at least as far as I'm concerned. So, let's take our margarine here, and one other thing I wanted to show you real quick. When you take your garlic, before you even put your garlic inside the chicken we're going to season our garlic with some salt and some pepper. That is going to be, that's going to help season the inside of your chicken, a lot easier than trying to actually get salt and pepper inside of there which could, could prove difficult. So, take your margarine whole just like this. This is the easy part. Now you want to push it this way inside the chicken because if you push it this way it's going to push the leaves back. So go in the direction of the growth of the herb, and just.. The same thing with our garlic. I like to take the garlic, just a few pieces at a time and really, really work them up inside there. Let's take some more of that seasoned garlic here, and what's going to happen here is this isn't going to be all the seasoning this chicken's going to get, but it's going to be a lot of it. And we're going to get, it's going to steam the inside and it's going to steam from the inside out and that garlic and the salt and pepper and the margarine is going to permeate from the inside out of the chicken. It's going to be a really really beautiful result. Tie it around one foot, or foot, leg. And we're just going to truss up the feet just like that. What that does is that helps keep first of all the shape of the chicken. But second of all that also helps keep all the herbs inside when we go to brown it off. So, and you can also truss the wings to the body if you really want to. I don't see a reason to. So that's it for our chicken. I'm also going to season the outside here in a second, but we'll get to that in a moment.

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