Poulet Braisé Entier
Whole braised chicken. It's a popular item from Au Bon Barbecue.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Braised meats have a long history in French cuisine, representing a resourceful way to tenderize tougher cuts of meat and create deeply flavorful sauces. The technique evolved from peasant cooking, where slow cooking over low heat allowed for maximum flavor extraction and efficient use of resources. Over time, it was refined and incorporated into haute cuisine.
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Poulet Braisé is a dish that embodies French home cooking and is often enjoyed as a family meal. It represents warmth, hospitality, and a celebration of simple, high-quality ingredients.
Sunday Lunch Tradition
In many French families, a roasted or braised chicken dish is a classic Sunday lunch. It's a time for gathering and enjoying a relaxed, home-cooked meal together.
Regional Variations
While the basic concept remains the same, Poulet Braisé can have regional variations. Different regions may use specific herbs, wines, or vegetables depending on local ingredients and culinary traditions.
Comfort Food
Poulet Braisé is considered a comforting and satisfying meal, often associated with feelings of nostalgia and home.
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Poulet Braisé offers a savory, aromatic, and comforting flavor profile. It combines the richness of chicken with the depth of herbs, vegetables, and often wine or broth.
The primary flavor is that of well-seasoned chicken, enhanced by the browning process which creates umami and Maillard reaction products. Common herbs like thyme, rosemary, and bay leaf contribute earthy and fragrant notes. Onions, carrots, and celery (mirepoix) provide a subtle sweetness and aromatic base. The braising liquid, typically chicken broth or wine, adds moisture and further infuses the chicken with flavor. Depending on the specific recipe, garlic, peppercorns, and other spices can be included for added complexity.
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Browning is Key
Don't skip the browning step! Searing the chicken before braising develops rich flavors that are essential to the final dish. Make sure the pan is hot enough to create a good sear without overcrowding.
Use Quality Ingredients
Since the dish relies on simple flavors, using high-quality chicken, fresh herbs, and good-quality broth or wine will significantly improve the outcome.
Low and Slow
Braised chicken benefits from slow cooking at a low temperature. This allows the chicken to become incredibly tender and for the flavors to meld together beautifully. Be patient!
Resting the chicken
After braising, allow the chicken to rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more moist and flavorful bird.
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