How to Prepare Chicken for the Oven 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.  So we've reached a boil, so we're going to turn our heat off.  And in the meantime you want to make sure your oven's already set to four twenty-five.  So we're going to take that half a head of garlic, and you want to be careful with this garlic.  I always put it face down, and for the pieces that break off, which is what's going to happen no matter how hard you try, you can spread them around in here.  Keep in mind that this is basically all going to be cooking broth here or cooking liquid so to speak.  And you're not going to eat any of this, because if you were going to eat this you would make sure you peel the garlic and all that fun stuff.  But this is basically all cooking liquids for our pan.  So now we've got all of that in there.  Now we get the daunting task of getting the chicken back in the pan.  But it shouldn't be that hard, we should be able to just slide it in just like that.  Make sure he's resting safely on top of everything.  I always take my spatulla and just kind of scrape  any juices off the pan I was holding or the plate as the case may have been.  And now we take those potatoes we have and kind of set those all on the sides, probably be able to get three down each side.  Kind of stuff one down here by his posterior.  If I can get one down there underneath his leg there, there we go.  Alright now it's okay if your chicken touches the sides of the pan at this point.  So now we take our lid, put our lid back on it.  This is going to go in the oven with the lid on at four twenty- five for about thirty minutes.  And then we're going to take the lid off and cook it for fifteen minutes, crunchy.  So in the oven, lid on, thirty minutes, four hundred twenty- five degrees.  I will come back to show you when I'm taking the lid off.  So see you in a half an hour.              

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