How an 18th-century French recipe transforms chicken with white wine and ash
In short: Discover the traditional method for preparing Poularde à la Bourgeoise. This historical demonstration shows how to braise a chicken using hot ash and a delicate white wine and vegetable coulis sauce.
This video recreates a traditional French pot roast chicken recipe from 1759. The process involves layering the bird with butter, sliced onions, and root vegetable fillets in a saucepan.
A unique aspect of this historical technique involves cooking the chicken over hot ash. Halfway through the process, white wine is added to the pan. Once finished, the fat is removed and the liquid is passed through a sieve with a coulis to create a refined sauce for serving.
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Sources
- Summary by Intellect · source: Poularde à la Bourgeoise Recipe - 1759 Roast Chicken In Wine Sauce - Old Cookbook Show
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