Géline de Touraine à la lochoise

The dressed 2 kg Géline into 8 bone-in pieces and keep raw-poultry tools separate. Cut the dressed 2 kg Géline into 8 bone-in pieces and keep raw-poultry tools separate. Use board, poultry shears or knife. Allow 15 minutes. The 2 kg dressed bird is divided into 8 bone-in pieces of broadly even cooking size. Even pieces cook more predictably. Prevent raw-poultry juices from contacting cooked food, garnish or clean utensils.

40 g butter and brown the poultry moderately. Melt 40 g butter and brown the poultry moderately. Use heavy casserole. Work at medium heat. Allow 12 minutes. The pieces are lightly golden in patches but not deeply seared. Gentle colour develops flavour without hardening the older-style bird. Turn pieces with tongs and avoid splashing hot butter.

The onion and mushrooms and soften them around the poultry. Add the onion and mushrooms and soften them around the poultry. Use heavy casserole. Work at medium-low heat. Allow 8 minutes. The onion is translucent and the mushrooms have begun to soften without scorching. The vegetables add moisture before the covered cook. Keep raw poultry surfaces contained inside the casserole.

And cook the poultry gently in its released juices. Cover and cook the poultry gently in its released juices. Use covered casserole. Work at low heat. Allow 60 minutes. The pieces are tendering in their own juices and the casserole remains moist, not dry. Slow covered cooking suits a firm regional hen. Keep the simmer gentle and monitor liquid so the casserole does not scorch.

150 ml Vouvray and simmer briefly. Add 150 ml Vouvray and simmer briefly. Use uncovered casserole. Work at low heat. Allow 5 minutes. The wine is simmering gently and the raw alcoholic edge has softened without the pan drying out. Adding wine late preserves its aromatic role before the sauce reduction. Wine alcohol may remain after cooking.

Each poultry piece and remove it only when safely cooked. Check each poultry piece and remove it only when safely cooked. Use food thermometer and warm platter. Work at low heat. Allow 3 minutes. Keep the relevant temperature at 74 °C internal poultry temperature. Every poultry piece reaches 74 °C at the coldest thick point away from bone. Temperature, not colour, verifies safety in bone-in poultry. Probe each thick piece away from bone and keep cooked poultry separate from raw-contact tools.

200 ml cream and reduce the Vouvray cooking liquid. Add 200 ml cream and reduce the Vouvray cooking liquid. Use uncovered casserole. Work at medium-low heat. Allow 8 minutes. The sauce coats the back of a spoon in a light, even layer. Reduction concentrates the poultry juices, wine and cream without boiling hard. Avoid vigorous boiling that can split the cream.

The poultry to the sauce and reheat gently. Return the poultry to the sauce and reheat gently. Use casserole. Work at low heat. Allow 3 minutes. The sauce is steaming and the poultry is hot throughout without boiling the cream. A short final reheat coats the pieces without overcooking them. Warn diners about small bones when serving.