Poulet Saute (Sauteed Chicken)
From Master the Art of French Cooking by Julia Child
For: frying chickens
Should be served ASAP or it looses its fresh and juicy characteristics of a saute.
Servers 4-6 people, Total cooking time: 30-35 minutes
Browning the chicken (8-10 minutes)
2 1/2 - 3 lbs of cut-up frying chicken
A heavy, 10 in casserole or skillet
2 tbsp butter and 1 tbsp oil, more if necessary to keep the bottom of pan filmed with fat
Dry each piece of chicken, it won't brown if its damp. Place the skillet over moderately high heat with the button and oil (360 degrees). When the butter foam has almost subsided, add as many chicken pieces, skin side down, as will fit in one layer. After 2-3 minutes, when the chicken turns a golden brown, turn it over to the other side. Regulate heat so fat is very hot but not burning. Remove peices as they are done and add fresh ones until all pieces have browned.
Finishing the Cooking (20-25 minutes)
Salt and Pepper
Optional: 1-2 tsp fresh herbs: thyme, basil, and tarragon, or tarragon only; or 1 tsp dried herbs
2 or 3 tbsp butter (if necessary)
Season dark meat with salt, pepper, and herbs. (The wings and breasts are done later, as they cook faster) If the fat has burned, pour it out and add fresh butter. Place over moderate heat (300 degrees). Add the dark meat, cover the casserole, and cook slowly for 8-9 minutes.
Season the white meat with salt and pepper, add it to the dark meat, and baste with the butter in the casserole. Cover and continue cooking for about 15 minutes, turning and basting the chicken 2 or 3 times. The meat is done when the fattest part of the drumstick is tender if pinched and the juices run clear yellow when pricked deeply with a fork. Remove the chicken and move to a hot serving platter. Cover and keep warm for 2-3 minutes while finishing the sauce.
Brown deglazing sauce
1 tbsp minced shallot or green onions
Optional: 1/2 cup dry white wine or 1/3 cup dry white vermouth
3/4-1 cup brown chicken stock, canned beef boullon, or canned chicken broth
1 to 2 tbsp softened butter
Optional: 1 to 2 tbsp minced persley or fresh green herbs
Remove all but 2-3 tbsp of fat from the casserole. Add the shallots or onions and cook slowly for 1 minute. Pour in the wine and stock. Raise heat and boil rapidly, scraping up coagulated saute juices and reducing liquid to about 1/3 cup. Correct seasoning. Off heat and just before serving, swirl in the enrichment butter and optional herbs.
Arrange vegetables and pour sauce over chicken to serve.
Poulet Saute a la Creme (Deglazing sauce with cream)
1 tbsp minced shallots or green onions
1/2 cup dry white wine or 1/3 cup dry white vermouth
1 cup whipping cream
Saute chicken as decribed above. Remove all but 1 tbsp of fat from casserole. Stir in shallots or onions and cook slowly for 1 minute. Add wine and doil rapidly down to about 3 tbsp, scraping up coagulated juices. Add the cream and boil down until thickened slight.yy
1-2 tbsp softened butter
Optional: 1 to 2 tbsp minced parsley or mixed green herbs
Correct seasoning. Off heat and before serving, swirl in butter and herbs.
For: frying chickens
Should be served ASAP or it looses its fresh and juicy characteristics of a saute.
Servers 4-6 people, Total cooking time: 30-35 minutes
Browning the chicken (8-10 minutes)
2 1/2 - 3 lbs of cut-up frying chicken
A heavy, 10 in casserole or skillet
2 tbsp butter and 1 tbsp oil, more if necessary to keep the bottom of pan filmed with fat
Dry each piece of chicken, it won't brown if its damp. Place the skillet over moderately high heat with the button and oil (360 degrees). When the butter foam has almost subsided, add as many chicken pieces, skin side down, as will fit in one layer. After 2-3 minutes, when the chicken turns a golden brown, turn it over to the other side. Regulate heat so fat is very hot but not burning. Remove peices as they are done and add fresh ones until all pieces have browned.
Finishing the Cooking (20-25 minutes)
Salt and Pepper
Optional: 1-2 tsp fresh herbs: thyme, basil, and tarragon, or tarragon only; or 1 tsp dried herbs
2 or 3 tbsp butter (if necessary)
Season dark meat with salt, pepper, and herbs. (The wings and breasts are done later, as they cook faster) If the fat has burned, pour it out and add fresh butter. Place over moderate heat (300 degrees). Add the dark meat, cover the casserole, and cook slowly for 8-9 minutes.
Season the white meat with salt and pepper, add it to the dark meat, and baste with the butter in the casserole. Cover and continue cooking for about 15 minutes, turning and basting the chicken 2 or 3 times. The meat is done when the fattest part of the drumstick is tender if pinched and the juices run clear yellow when pricked deeply with a fork. Remove the chicken and move to a hot serving platter. Cover and keep warm for 2-3 minutes while finishing the sauce.
Brown deglazing sauce
1 tbsp minced shallot or green onions
Optional: 1/2 cup dry white wine or 1/3 cup dry white vermouth
3/4-1 cup brown chicken stock, canned beef boullon, or canned chicken broth
1 to 2 tbsp softened butter
Optional: 1 to 2 tbsp minced persley or fresh green herbs
Remove all but 2-3 tbsp of fat from the casserole. Add the shallots or onions and cook slowly for 1 minute. Pour in the wine and stock. Raise heat and boil rapidly, scraping up coagulated saute juices and reducing liquid to about 1/3 cup. Correct seasoning. Off heat and just before serving, swirl in the enrichment butter and optional herbs.
Arrange vegetables and pour sauce over chicken to serve.
Poulet Saute a la Creme (Deglazing sauce with cream)
1 tbsp minced shallots or green onions
1/2 cup dry white wine or 1/3 cup dry white vermouth
1 cup whipping cream
Saute chicken as decribed above. Remove all but 1 tbsp of fat from casserole. Stir in shallots or onions and cook slowly for 1 minute. Add wine and doil rapidly down to about 3 tbsp, scraping up coagulated juices. Add the cream and boil down until thickened slight.yy
1-2 tbsp softened butter
Optional: 1 to 2 tbsp minced parsley or mixed green herbs
Correct seasoning. Off heat and before serving, swirl in butter and herbs.