Traditional French pot chicken...

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Ontario Chick
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Traditional French pot chicken...

Post by Ontario Chick » Tue Mar 17, 2020 2:45 pm

When the going gets tough, the tough get cooking....
OK, so it's not chicken, it's a @Killerbunny famous Beltswille white, 2 drumsticks and 4 wings
I have never tried this type of one pot cooking because I simply prefer high heat fast cooking, but as boredom is slowly setting in, thought I would try to expand my repertoire :)
so here goes, brown the meat and insert in cast iron pot, add any veggies laying around, splash in a bit of stock and glog in some white wine.
French pot one.jpg
top of with potatoes, put in the Owen at 325F for 1 1/2 to 2 hours
French pot 2.jpg
done to perfection :)
French pot 3.jpg
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Keeper of Columbian, Blue and Black Wyandottes

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Jaye
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Re: Traditional French pot chicken...

Post by Jaye » Tue Mar 17, 2020 2:54 pm

Looks tasty ... and I'm guessing this dish just wouldn't be the same without that glog of white wine. ;-)
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Killerbunny
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Re: Traditional French pot chicken...

Post by Killerbunny » Tue Mar 17, 2020 3:55 pm

Oh you ate little Danny!
:wine:
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Beltsville Small White turkeys.
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Ontario Chick
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Re: Traditional French pot chicken...

Post by Ontario Chick » Tue Mar 17, 2020 6:54 pm

He was lovely and delicious, glad he was little, if he was any bigger he wouldn't have fitted ;)
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Farrier1987
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Re: Traditional French pot chicken...

Post by Farrier1987 » Wed Mar 18, 2020 7:43 am

What seasonings work best for you?
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Farrier1987. South of Chatham on Lake Erie. Chickens, goats, horse, garden, dog, cat. Worked all over the world. Know a little bit about a lot of things. No incubator, broody hens.

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Re: Traditional French pot chicken...

Post by Ontario Chick » Wed Mar 18, 2020 8:58 am

I feel a bit remiss for not mentioning that, beside salt and pepper, copious amounts of garlic
"Herbes de Provence" rubbed on the meat with olive oil, and if you have couple of branches of fresh rosemary in the pot.


HERBES DE PROVENCE
This is an almost mythical herb mix traditionally made with herbs that grow wild throughout Provence. There, it is added to everything from soup to fresh goat cheese; it echoes the landscape on the plate, evoking the hot, rugged landscape, the delicate villages perched atop hills.. I make my own blend of these herbs and use it fresh during the summer, then am sure to dry some for winter as well, when I want the sun on my palate. ASTUCE: To dry these herbs, I put them outside IN THE SHADE, so they dry with the hot breeze of summer. Once dried, store them in an air-tight container in a dark, cool spot.
INGREDIENTS
1/3 cup fresh rosemary leaves 3 generous grams
1/3 cup fresh savory leaves 3 generous grams
1/3 cup fresh oregano leaves 3 generous grams
2 tablespoons fresh thyme leaves
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Keeper of Columbian, Blue and Black Wyandottes

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