Poêler Chicken by Chef Patricio

.::Tie a whole chicken together::.

::Fine shredded carrots for decor::

::Prepare the sauce-shallots, bay leaf, butter::

::Small diced potato for decor::

::Blanc roux::

::Le Poêler- cooking technique::

::Internal temp must be 165° F degrees for 15 sec::

::Le Rôtir- cooking technique::

::De-glaze the sheet pan::

::Left Poêler - Right-Rôtir::

::Leeks nest::

::Paprika base oil::

-Photographs by JF