Ingredients: |
Ingredients: 1 whole roasting chicken, giblets discarded, wings tucked
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 small onion, chopped medium
1 small celery stick, chopped medium (about 1/4 cup)
6 medium garlic cloves, peeled and trimmed and smashed
1 bay leaf
1 medium spring of rosemary
1/2-1 teaspoon fresh lemon juice
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Directions: |
Directions:Preheat oven 250º
Adjust oven rack to lowest position
Pat chicken dry with paper towel; season with salt and pepper
Heat oil in large Dutch oven over medium heat until just smoking
Add chicken breast-side down; scatter onion, celery, garlic, bay leaf and rosemary around chicken
Cook until breast is lightly browned, about 5 minutes
Flip chicken breast side up and cook until chicken and vegetables are well browned, 6 to 8 minutes
Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid
Transfer pot to oven and cook until an instant read thermometer registers 160º when inserted in the thickest part of the breast and 175º in the thickest part of the thigh, 80 to 110 minutes
Transfer chicken to carving board, tent with foil and rest 20 minutes
Meanwhile, strain chicken juices from pot through a fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juice)
Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat
Carve chicken, adding any accumulated juices to saucepan
Stir lemon juice into gravy to taste
Cooking times are for a 4 1/2 to 5 pound bird; a 3 to 4 pound bird will take about an hour; a 5 to 6 pound bird close to 2 hours
Do not cook a chicken larger than 5 pounds |
This recipe for French Chicken in a Pot is from