Poulet en Vessie at The Pompadour by Galvin, Edinburgh.

Edinburgh's The Pompadour by Galvin very kindly invited food blogger Edinburgh Foody into their kitchen to see a traditional French chicken dish being cooked. And I got to come too with my camera. It's not Sous Vide and it's not boil in the bag either. Rather the bird , minus it's legs, is placed in a pig's bladder to which a stock is also added. Edinburgh Foody takes up the story........



[youtube http://www.youtube.com/watch?v=LJno0IfI4x4&w=853&h=480]

Our thanks to @craigsandle and his team.