Label
All
0
Clear all filters

Pot-Roasting Poultry

Appears in

By Anne Willan

Published 1989

  • About

Pot-roasting (Fr. en cocotte), as applied to poultry, is not at all precise. It means to cook in the oven in a covered casserole, but with what, and how, is open to the cook’s imagination. Often the bird is left whole and browned in butter, then cooked in its own juices with vegetables such as onions, small potatoes and carrots.

An important point to remember is the size of the pot, which should contain the ingredients without crowding them. Cooked in this way, the bird tastes like a succulent roast, and it reheats well, unlike a plain roast bird. One variation of pot-roasting is to bake the poultry in a clay pot or chicken brick, shaped to fit it. The pot needs to be soaked in water first so that the contents stay moist during cooking.

Become a Premium Member to access this page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title