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How to Remove Chicken & Potatoes for Chicken in a Pot

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Part of the video series: How to Make Poule Au Pot (chicken in a pot)

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Summary: How to remove the chicken from the oven when its done cooking and to finishing cooking the potatoes; learn this and more tips in this free online cooking video about French food taught by an expert chef.

Views: 733 | Tags: recipes, food, cooking, french, pot, baking, saute, au, poule

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About the Expert

Brandon Sarkis Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. His specialties are A... read more

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Video Transcript

How to Remove Chicken & Potatoes for Chicken in a Pot

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 getting the chicken out of the pan can prove tricky. But the thing is, you don't want to let it sit in this pan because if it does, the underside of the chicken gets very very soggy. I'm going to pick it up like this, give it a good tilt, let the juice run out, and you want to hold on to it really nice and tight, otherwise it will do that. I wasn't trying to show you what would happen, it just did it on its own. So, get him on the plate, whoa, he's a feisty bird. And so you'll also want to pull your potatoes out too, and put them on a separate container or separate plate. So I'm going to wipe up this mess, and we're going to take a closer look at our chicken. Okay, so I've recovered from the accident. So let's go ahead and grab our potatoes here. We'll just set them in a separate serving dish off to the side, and we'll hold on to them for later. When it actually comes time to serve them, you can pull them out. And your potatoes should be done, but you can always double check them. I checked mine earlier and they are very very very done. And if you want, you can even get some of the mixture out of the bottom of the pan, I don't know, I'm not a huge fan of it. What I would typically do sometimes is I'll strain it off and make a gravy out of it. Unless you're going to do that in just one second... So I'm going to take our potatoes, set them aside, keep them warm, and let's really get up into this chicken and really examine the finished product.

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