Poulet au porto
ANTI-CHEF · ♥ 4.1K likes · 98.7K views · 12 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ tsp salt
- 1 oz butter
Sprinkle about a quarter teaspoon of salt inside the cavity and smear half of an ounce of softened butter in; smear the rest over the skin.
Salting, buttering and trussing the bird
- butter
- 1 oz good cooking oil
Place breast side up on a rack in a shallow roasting tin in the middle of the oven and brown for 15 minutes, turning onto the left side after five and the right side for the last five.
Melt butter with about one ounce of cooking oil over low heat and baste the bird quickly so the oven does not cool.
- 3½ lb whole chicken
- salt
Reduce the oven to 350F and leave the chicken on its side; a three and a half pound bird takes an hour ten to an hour twenty.
For the final 15 minutes turn the bird breast up, baste and salt once more; roast until the thermometer between leg and breast reads 175F.
- 1 lb mushrooms
Dunk one pound of mushrooms in cold water, drain in a colander, dry and quarter them.
- 1 whole shallot
- 60 ml water
- ½ tbsp butter
- ¼ tsp lemon juice
- salt
Bring 60 ml water, half a tablespoon butter, a quarter teaspoon lemon juice and a pinch of salt to a boil, add the mushrooms, cover and boil slowly eight minutes.
- ½ tbsp corn flour
- 1 tbsp heavy cream
Pour off and reserve the mushroom cooking liquid. Stir half a tablespoon of corn flour with one tablespoon of heavy cream into a slurry.
- 236 ml cream
- pepper
- salt
Add 236 ml of cream and the slurry with a little salt and pepper and simmer two minutes only.
- 1 tbsp cooking fat
Take one tablespoon of the roasting fat and some of the coagulated pan juices into a pan over low heat and stir in half a tablespoon of chopped shallot.
- 60 ml port wine
Add 60 ml of port and the reserved mushroom juices, turn the heat up and boil down rapidly, scraping up the coagulated juices, to an eighth of a pint.
- lemon juice
Add the mushrooms, cook two to three minutes and finish with a couple of drops of lemon juice.
Carve the bird into six serving pieces: wings off at the joint, legs off through the skin and ball joint, breasts cut through the middle and the backbone out.
- butter
Butter the casserole dish, arrange the chicken in it and set over medium heat until it sizzles.
- 60 ml brandy or cognac
Pour over 60 ml of brandy or cognac, light it and shake until the flames subside.
Pour in the mushroom and cream mixture, tilt the dish and baste, and steep five minutes without letting the sauce boil.