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In response to
"Looking for new ways to marinate chicken. What is your favorite?"
by
amoxy
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TO your IM: add a tablespoon of sesame oil, some fresh grated ginger: my current chicken method is the french pot
Posted by
zeitgeist
Oct 13 '13, 18:26
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brown the chicken, yeah, the whole thing, 8-10 minutes on each side, in a large enough dutch oven, then toss in a couple chopped up leeks, a couple carrots, a couple stalks of celery (the classic french combo)
get a good seal on closing, some say use a sheet of tin foil along with the heavy lid...
others, because most of you use a temp probe to get the correct internal temp of 165 cause f'n fosters can't be bothered selling chickens without salmonella and who knows what the other places do...
get a tube of bread dough and stretch it out long enough to go around the top edge so the wire can stick out but the dough will seal up nice.
cook for an hour to 1.20 depending on size at 300
the chicken will steam in the veggies, that's why they are called aromatics, and the chicken will the be the juiciest
the veggies will be wonderful tasting too as they have been braising in the chicken juices and fat.
note, the skin is worthless in this kind of prep, against the typical american fetish of crispy cracking skin, but lets face it, the skin is not that healthy to be mainstreaming which is why most of us buy skinless parts, but the skin is great for flavor
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