The Pan-Roasting Process

• Prepare the piece by trimming and, if needed, tying with butcher’s twine.
• Season.
• Sear in a small amount of fat or oil.
• Cook covered in a medium oven [190°C (375°F)], turning and basting the piece.
• Add aromatic garnish, traditionally a matignon grasse.
• Finish cooking.
• Leave to rest covered.
• Make a sauce (infuse the matignon for 20 minutes) by adding a jus or a fonds.
• Glaze (glacer).

This last step of glazing is very important to the poêler and it is one of the steps that differentiates it from a rôtir. At the end of the cooking, the product is glazed with a reduction on all sides. This step is usually performed at the open door of the oven, so the heat helps the glaze coat evenly. The finished piece should be evenly colored with a glossy finish all around.