One of the classic French cooking techniques!
Poele is a French cooking method that is perfect for semi tough game birds and tough hens. Poele can be used for tender meats too. The poele technique involves roasting meat in a sealed moist humid environment. The humid environment can be created by adding a small amount of liquid to a roasting pot or by adding aromatic vegetables to a roasting pot. A combination of liquid and vegetables can also be used. The vegetables for poele are usually paisan style cut mirepoix. The liquid can be a combination of stock and wine. For a whole bird, the bird must be trimmed and trussed, so it retains a uniform shape. The meat is pan seared or sauteed, till it is browned. This adds flavor! The browned meat is then placed in a large pot with liquid and aromatic vegetable mirepoix. A bouquet garni, a sachet or loose herbs are added. Potatoes can be added later in the recipe, so they do not overcook. Because the meat or bird is roasted in a moist environment, the skin becomes soft, instead of crispy. A simple glacage is the classic sauce for a poele style bird. The glacage can be made with the liquid and drippings in the roasting pot or a sugar based glacage can be made separately. Classically, the glacage is poured over the poele meat or bird when the bird is presented. Beurre manie is often used to thicken the simple glacage, so the glacage has a silky appearance. Usually a whole poele style bird is presented on a serving platter. Then the bird is carved and plated at the table. The vegetables and potatoes should be precision cut, so they look nice! Parsley root can be left whole, because the green leafy parsley top has as much value as the root. A whole parsley root adds a rustic touch.
Volaille Poele aux Glacage a Vin Blanc: Trim 1 whole chicken. Remove the wings, but leave the drummettes intact. Trim off any excess fat, but do not damage the skin. Trimming the leg ends is optional. Use butcher's string to tie and truss the chicken, so it looks nice after it is cooked. (The trussed chicken in the photograph above shows a tight compact looking trussing style.) Season the chicken with sea salt and black pepper. Heat a large saute pan over medium heat. Add 1/4 cup of vegetable oil. Add 3 pats of unsalted butter. Thoroughly brown the chicken on all sides. Try not to damage the skin. If the chicken sticks to the pan, wait for the maillard reaction to occur, then the stuck chicken will pop free! Set the browned chicken aside. Discard the grease from the pan. Deglaze the pan with 1 cup of dry white wine. Pour the deglace jus into a cup and set it aside. Select a pot large enough to contain the whole chicken. Heat the pot over medium/medium low heat. Add 5 pats of unsalted butter. Add 2 whole cloves of garlic. Saute till the garlic turns a golden color. Add 1 minced shallot. Add 1/3 cup of petite paisan cut mixed red and yellow sweet carrots. (Paisan carrot = thin slices that have a triangle shape with a rounded outer edge.) Add 1/3 cup of petite paisan cut onion. (cut the onion into 3/8" square pieces. Add 1/3 cup of petite paisan cut peeled celery. (cut the celery into 3/8" square shapes.) Add 1/4 cup of petite paisan cut leek. (cut the leek into 3/8" square shapes) Saute till the vegetables become aromatic and till they just begin to become cooked. Add the reserved white wine deglace jus. Add 1 cup of chicken stock. Note: A sachet or bouquet garni can be used to add the herbs. I chose to leave the herbs loose. Add 1 pinch of rosemary. Add 1 pinch of tarragon. Add 2 pinches of thyme. Add 2 pinches of chervil. Add 1 pinch of marjoram. Add 1 small bay leaf. Add sea salt. When the liquid become hot, remove the pot from the heat. Add 2 peeled whole parsley roots that have the green tops attached. Place the browned chicken on top of the vegetables and liquid in the pot. Seal the pot with a tight fitting lid. Place the pot in a 300 degree oven. Bake, till the chicken is 2/3 cooked. Add 4 tournet cut potatoes to the pot. Continue to bake the chicken poele, till the chicken becomes fully cooked and tender. Place the poele chicken on a serving platter. Remove the trussing string. Remove the bay leaf from the pot. Arrange the potatoes and parsley roots on the serving platter. Pour the remaining ingredients and the poele liquid through a strainer into a second pot. Place the paisan cut vegetables on the poele chicken platter. Keep the platter warm on a stove top. Note: There should be enough liquid in the pot to make the glacage with. About 1 1/2 cups of liquid will be needed. Add chicken stock if the level of the liquid is low. Place the pot over medium heat. Bring the liquid to a gentle boil. Knead 2 ounces of chilled butter with an equal amount of flour to create a beurre manie. Knead till the beurre manie is thoroughly combined. Add a little bit of the beurre manie at a time, while whisking, till the poele liquid becomes a thin sauce consistency. Pour most the glacage a vin blanc over the poele chicken and the vegetables on the platter. Place the remaining glacage into a sauce boat and serve it on the side. Garnish the cavity of the chicken with parsley sprigs.
Moist tender and delicious! That is the trademark or the poele cuisson. This poele chicken platter is a nice entree for autumn. Yum! ... Shawna
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