Cycle 4 – Item 73
19 (Tue) March 2013
Poulet Poêlé à l’Estragon
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
Poulet Poêlé à l’Estragon is a French dish. As per Mastering the Art of French Cooking, a whole chicken of about 2.5 kg is seasoned with tarragon + placed in a covered casserole + roasted in the oven. The chicken is cooked by the steam formed from its own juices trapped within the sealed pot. A gravy is made with the drippings in the pot.
This was the juiciest whole chicken that I’ve ever cooked/tasted/seen, more so than I would’ve imagined possible. I adapted Julia’s recipe to compensate for a smaller bird and went with a simpler pan gravy rather than a full out tarragon sauce as called for in the book. The dried tarragon that I’d added with aromatics provided enough tarragon flavor. Flavor aside, the meat was so moist that it almost felt raw. Even the breasts seemed juicier than the legs. Amazing. This may become my default chicken technique.
(See also MASTERING THE ART OF FRENCH COOKING)
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)