Today's Poultry Demonstration was Poulet Sauté Chasseur (Chicken Chasseur), which began with me quartering a whole chicken. It was tricky, but I did it--it took a long time, but I think next time it will be much easier. I even manchonnered the thigh bones and wings. (Helps to have a good knife. Btw, Chris bought me a meat cleaver today.)
Then, I made an enriched stock with the bones and trimmings and gizzard, etc. left over from the bird. I browned those parts in a pan on the stove and then added my mirepoix of carrots and onions, a bouquet garni and some stock and let it simmer for 40 minutes on low heat until reduced to a thick sauce. I then removed from heat, ran through my chinois and put in a clean saucepan.
I salt and peppered my chicken quarters and browned the pieces on the stove in clarified butter until the skins were golden, and them moved to a pan in the oven to roast for 30 minutes at 375 degrees.
While the chicken roasted, I made the chasseur sauce (a slightly different version of the Hunter sauce from Session 4). I sautéed mushrooms in the chicken pan's leftover butter and then added shallots. Once those were soft I removed any fat that was in the pan and added cognac and flambered it. Then I added some white wine and simmered until it was reduced by half. Once that was ready, I added back in my enriched stock and brought to a simmer again. Then, I added coarsely chopped tomatoes and simmered until the sauce was nappant (coated the back of a spoon). I turned down the heat, swirled in some butter (monter au beurre), and then added some fresh tarragon and chervil, salt and pepper, and then left it to warm on the stove.
By this time, the chicken was done, and I removed the breastbone and served the thigh and breast pieces with the sauce and a green salad.
Chris said he liked this even better than the last chicken dish. I must say, it was rather rich and divine.
Yum.
xoxoxoxo
