Cycle 4 – Item 143
28 (Tue) May 2013
Poulet Poêlé à l’Estragon
-Oksu, Seongdong, Seoul, Republic of Korea-
with DJ and IZ
Happy to confirm that roasting chicken in a pot, as per Mastering the Art of French Cooking, works to produce a juicy bird (see previously 4.073 Poulet Poêlé à l’Estragon).
For the sauce, however, rather than whipping up a gravy as before, I tried a short cut of just adding cream to the drippings – thereby saving about 1 minute of cook time and 1 tablespoon of corn starch – but it turned out watery, as the photo shows.
(See also MASTERING THE ART OF FRENCH COOKING)
(See also GLOBAL FOOD GLOSSARY)