![]() Use a slotted spoon to transfer bacon to a bowl and set aside. Set chicken aside.ģ If using a casserole dish, fill with about 2 inches (5 cm) of water and place in oven to warm.Ĥ Melt 1 tbsp (15 mL) butter in an ovenproof Dutch or French oven, or a large skillet (if using a casserole dish later in oven) over medium-high heat. Cut each breast on a slight diagonal into 2 pieces. Flip breast over so bone is facing up, and cut along the breast bone into2 halves. ![]() Cut leg-quarters from body and cut at the joint into thighs and drumsticks. Repeat on the left side to remove the entire backbone (reserve for stock or discard). Using a sharp knife or kitchen shears, cut along the right side of the backbone, starting at the tail and working up to the neck. Serve with boiled potatoes to mash and soak up the sauce or tender, wide noodles and haricot verts on the side.ġ Place poultry, breast-side down, on a large cutting board with the neck farthest away from you. The flavours do well when made ahead so you can cool, cover and refrigerate the finished dish for up to two days, then reheat on the stovetop to serve. A four-quart (or larger), cast-iron Dutch oven or French oven (with or without an enamel coating) is the traditional pot to use as it allows you to cook on top of the stove and finish in the oven but, if you don’t have one, you can use a skillet then transfer everything to a large, deep casserole dish with a lid or use another ovenproof pot. ![]() Be sure to start with the best quality ingredients-an air-chilled, free-range capon or large chicken, real smoked bacon from the smokehouse or butcher, unsalted chicken stock and the freshest of vegetables-to replicate how it would be made in the French countryside. Based on one of Julia Child’s signature dishes, this version streamlines the cooking technique so you only use one or two pots or pans (versus three or four) and an easy oven-simmer.
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