How to Cook 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 here we are. It's been half an hour in the oven and it's going to be super super super hot when you open this door. It's four hundred and twenty- five degrees. So using my trusty monkey oven mitt, I'm going to reach in here. Be careful you don't burn your arm right here, which I've done a couple of times. Take your lid off. Find somewhere nice and cool with that, kind of cool off. And what we're doing now is we're going to give our chicken a turn. We're going to turn it a hundred and eighty degrees. And what happens now with this lid off is the chicken, the skin of the chicken will really get a chance to crisp up, and you'll get that nice, crispy skin on the outside. Otherwise if you left the lid on it, it would steam and it would just be kind of mushy on the outside, and that's not very appetizing. So, lid off, same four hundred twenty- five degrees. We're going to give it about another, we'll call it fifteen to twenty minutes, depending on your oven. And like I said, just come back, and what you're really looking for here, this is the stuff which you're cooking the chicken. So what you're really looking for is to making sure that if you poke the shoulder joints with the tip of the knife, the juice comes out clear, that way you know the chicken's done. So we're going to close our oven up here, and we're going to set our timer for fifteen to twenty minutes, and we're going to come right back. Okay so it's been an additional twenty minutes, so I'm just going to grab this. Be careful, it's going to be super super super hot. Pull it out of the oven. And we'll see here that the top of the chicken's ouch, nice and hot and nice and crunchy. So let's zoom in and take a better look at this chicken. Okay, now what we can do to check and make sure our chicken's done is we can take a really thin bladed knife like this and you can just jab it right into the joints. And I don't know how well you can really see it there but if the juice runs clear like it does in this one, then our chicken is completely and totally done. So, and you'll see on the outside here, this pan's really hot. I just touched it and burned myself, that our skin is going to be nice and crispy here. And so let's remove this string, and we'll unbondage our chicken here by removing this string. And you want to make sure you don't drop the string into the bottom of the pan because then it can get mixed in with the food and someone could get it in their mouth, and it wouldn't be very tasty. Okay, so let's go ahead and take our chicken out and get it on a plate, and we'll show you how to set it up for presentation for service.

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