Join my online French cooking classes : https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cookingThis chicken pole recipe from Escoffier is actually a cooking method that will allow you to cook a moist and fragrant chicken which is serve with a beautiful sauce made with the chicken cooking juices.The technique used to cook the chicken in this video can be used also to cook for other type of meats such pork shoulder or veal racks.ingredients used in this recipe:1 free range chicken of 1.600 kgstuffed with a few twigs of thyme, parsley branches, salt pepper, and a bayleaf. and season with salt and pepper.For the aromatic garnish ( Matignon):125 grams of carrots125 grams of onions50 grams of celery100 grams of cured hamTo cook the chicken50 grams of melted butterFor the sauce:100ml dry white wine to deglaze200 ml brown chicken or veal stockfor the stock making I used the technique in this video:https://bit.ly/2uWCXwothe vegetable side I used:pan fried logs of precooked green beans that I rolled in pancetta.roasted potatoes (pomme chteau )Cookware:cast iron pan with lid must just large enough to hold the piece of meat you cook. if it is too large your aromatic garnish might burn)I am using this one http://amzn.to/2k7w5K7Food Conversion Tool:https://www.convert-me.com/en/convert/cooking/Did you know you could have recipes also on my website?https://thefrenchcookingacademy.comI love to make videos but to ensure I can keep producing themI need ongoing monetary support :o)Help me by becoming an active supporter on my Patreon page:https://www.patreon.com/frenchcookingacademy You can also shop via my cookware amazon store:https://goo.gl/krYqny