Sunday, February 8, 2009

French Chicken in a Pot

I made this for lunch today. It was juicy and delicious (and easy).

French Chicken in a Pot - America's Test Kitchen

4 ½-5 pound whole fryer chicken, giblets removed
1 small onion, chopped
1 rib celery, chopped
Rosemary sprig (I used close to a tablespoon of dried rosemary)
1 bay leaf
6 whole garlic cloves, peeled
2 teaspoons kosher salt

Heat olive oil in a Dutch oven over medium heat. Prepare the chicken – tuck wings back and remove fatty bits from the cavity. Place breast side down in the Dutch oven. Add onion, celery, rosemary, bay leaf, garlic, salt and pepper. Cook for five minutes, or until lightly browned. Turn over onto the back and cook for eight minutes. Turn heat off. Cover with foil and lid. Place in a 250 degree oven and bake for between 1 hour 20 minutes and 1 hour 50 minutes or until the breast side reaches 160-165 degrees and dark meat side reaches 170-175 degrees. Remove from pot (do not discard the juice). Rest the chicken 20 minutes then carve. Meanwhile, strain juices and warm in a saucepan on the stove. Add a little lemon juice, salt and pepper. Serve on the side with the chicken.

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