Poulet Sauté Chasseur

• One 1.5-kilogram (3-pound, 5-ounce) chicken<

Prepare your mise en place.

Using a chef’s knife, cut the chicken into quarters, keeping the breast skin intact and leaving the oyster attached to the leg. Expose the thighbone and manchonner the ends of the drumsticks and wings. Reserve all bones and trimmings as well as the gizzard, neck, and heart.

Using a chef’s knife, chop the reserved chicken bones and trimmi