Wayne Gisslen

Chicken Poêlé

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Preparation info
  • portions:

    4

    portion size: ¼ chicken, 2 fl oz 60 ml ) sauce
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1

Method

  1. Season the cavity of the chicken with salt and pepper. Stuff the herbs into the cavity.
  2. Truss the chicken. Season the skin with additional salt and pepper.
  3. Place the matignon in the bottom of a brazier or casserole just large enough to hold the chicken.
  4. Place the chicken, breast up, on the matignon and baste generously with butter.