How to Finish Browning 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 classic dish poule au pot, or chicken in a pot.  Okay so it's been a couple of minutes, actually it's been about three and a half minutes total, so we're just going to carefully lift our lid off, put that on the side. And now we're also going to very very very carefully flip our chicken over.  This could be a little difficult.  And you'll see, we've got this fantastic brown crust on the outside.  That's, the coloring is coming from obviously the browning off of the chicken, as well as you're also going to be getting some of the color from that brown butter, and which is also, wow, that lid pot, which is also referred to veren vuazette, which is a french way of browning your butter to get a different flavor.  You get a nuttier kind of a toasted flavor out of your butter by doing it this way.  So what we're going to do is we're going to let it, let me move it around real quick, move it a bit.  You want to try to keep it from touching the sides.  It will touch the sides a little bit, and that's fine, but you don't want it pushed up against one of the sides.  So what we're going to do now is we're going to put a lid on this for about another three minutes, and then we're going to come back to it, and, let me set my timer here, three minutes we're going to come back and then we're going to go ahead and do like a minute on each side, like on the sides of the bird.  So, come right back for that.  So okay, so we're back.  Once again, we've got to remove the lid.  We're going to be very very careful, open it away from ourselves so we don't burn ourselves.  Watch out for the steam, of which there should be plenty.  And now what we're going to do, we're going to roll our chicken over.  This is never easy.  We're going to roll it on it's side here.  And we're going to have to really hold it up probably for about a minute. And we're trying to get a little bit of color on the sides. You can see that we've got brown here, brown here, and a big nice white spot right across the center. Our chicken's got tan lines, if you will. So you know thirty or forty seconds, just enough to get a little bit of color on there, not a really big deal. That should be good enough. Now we'll put him back on his back. So, alright with that, here's the tricky part, you want to grab it, see if you can sneak a plate underneath it, just like that. Excellent. And now what we're going to do is we're going to, we're going to dump this oil out, but we're not going to rinse the pan. So just dump the oil out, and we'll continue on to our next step.               

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