I cannot find the English translation for the French word "Poêler". It describes a classic French cooking technique for a big piece of meat, typically a whole poultry like a chicken, although it can be applied to all sorts of roasts. The technique is: In a pot large enough to contain the chicken, place aromatic vegetables (carrots, oninons, celery) at the bottom and place the chicken on top. Cover the chicken with melted butter. Place the lid on the pot and cook in the 350F oven. Remove lid toward the end of cooking to color the chicken. Have any of you ever tried this technique, and are you familiar with the French word, or is there an English equivalent? Thanks!