Cooking Techniques Use our quick video tips to become a whiz in the kitchen.
La Pyramide Vienne, France Chef Patrick Henriroux combines one of the wonderful Bresse chickens, complete with its leg tag, with wine, port, cognac and truffle juice in a pork bladder, seals it and lets it poach. The bladder is pricked carefully before the diners to release the pressure and juices, then the chicken is removed and sliced. While unusual in the United States, pork bladders make a perfect casement for such a dish, as they are marvelously flexible and strong and will absorb some of the flavor from the poaching broth. Specialty meat stores may be able to obtain them for you with enough advance warning. Flat foil and parchment are very tricky, however, being much more difficult to seal than a bag.