Braising and Casseroling

Braising and casseroling (the latter is often also known as stewing) are basically the same technique. You sear the food at a high temperature, then add a stock or sauce, cover the cooking pot and cook the food long and slow. Purists sometimes say that casseroling should be done on the hob, using heat from below, but these days many ovens offer you the possibility of cooking with bottom heat, so the distinctions are well and truly blurred. Whatever you call them, these cooking techniques produce poultry that is wonderfully soft, rich and meltingly tender. So who cares what names you use?