Pot-Roasted Chicken

Poulet cocotte

Preparation info
  • Serves

    4 to 5

    • Difficulty


    • Ready in

      2 hr 30

Appears in
Paul Bocuse: Simply Delicious

By Paul Bocuse

Published 2014

  • About


  • 2 thin slices salt pork or bacon
  • 3 lb. (1.4 kg) broilin


Remove the rind from the salt pork or bacon. Soak salt pork for an hour, then drain and pat dry with a clean cloth (bacon doesn’t need to be soaked). Cover the thighs of the chicken with the salt pork or bacon (barding), and tie the slices in place with string or attach them with toothpicks.

Melt 2 tablespoo