Steamed Chicken with Savoie Flavors

Poularde aux Saveurs de Savoie

Preparation info
  • Yield

    6

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

The plastic bag, of course, replaces the traditional use of the pig’s bladder.

Ingredients

  • Two 4-pound chickens
  • 4 tablespoons butter
  • 4

Method

Without breaking it, pass your finger under the skin of each chicken to separate it from the meat. Cream the butter with 3 tablespoons each of the chopped herbs, the spices, and salt and pepper. Slide 2 tablespoons of this aromatic butter under the skin of each chicken, spreading it well on the breasts and legs. Truss the chickens and put them into cook-in bags; tie well.

Place the cook