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Cook's Illustrated helps me cook a chicken in a pot |
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Filed under: Poultry, Recipes, How To 
One of my habits when I travel is to pick up a new magazine in the bookstore or newsstand before I have to board my train or plane. Last Monday, as I was waiting for the train in Philly that would then take me to my plane in Newark, I browsed the bookstore, looking for something fun to bring with me. I settled on Cook's Illustrated (not as much fun as People, but far more delicious). Cook's is one of those magazines I always mean to subscribe to, as I find the level of rigor that they bring to food sort of fascinating. However, something always stops me from signing up and so I pick up random copies at newsstands or from the coffee tables of friends.
The recipe that stood out for me was the one in which they prepared French Chicken in a Pot. In it the bird is cooked in a covered pot at a fairly low temperature for one and a half to two hours (depending on the size of the bird). The writer emphasized the tenderness of the breast meat and the tastiness of the aromatic veggies that scented and flavored the chicken. I landed in Portland with a taste for this chicken in my mouth and so Tuesday I convinced my mom that I needed to try it. She doesn't have a cast iron Dutch oven, but she does a nice-sized oval-shaped aluminum pot that's been floating around the house since my childhood. And luckily the chicken fit nicely into that pot.
When we pulled it out after nearly two hours, it smelled terrific. The breast meat was, in fact, very tender. The only complaint I had was about the color of the skin, which the author had noted in the article. I ended up taking the lid off and browning the bird up under the broiler for a few minutes. However, it was not necessary. Look after the break for the recipe. It might seem like a lot of stuff at first, but the action is over quickly and then the chicken just takes care of itself.Continue reading Cook's Illustrated helps me cook a chicken in a pot Permalink | Email this | Comments
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