Recipe

French Chicken In A Pot Recipe

Add Step-by-Step Photos	Gsloper / All my dishes 1 year, 9 months ago The cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. We developed this recipe to work with a 5- to 8-quart Dutch oven w... More Prep:15m Cook:120m Servings:4	Gsloper
	chicken roast french

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jenniferby

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Ingredients

1 whole roasting chicken (4 1/2 to 5 pounds), giblets removed and discarded, wings tucked under back (see note)

2 teaspoons kosher salt or 1 teaspoon table salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

1 small onion , chopped medium (about 1/2 cup)

1 small stalk celery , chopped medium (about 1/4 cup)

6 medium garlic cloves , peeled and trimmed

1 bay leaf

1 medium sprig fresh rosemary (optional)

1/2–1 teaspoon juice from 1 lemon

Directions

Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and 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 (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, 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 instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.

Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). 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 jus to taste. Serve chicken, passing jus at table.

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Comments

kukla 1 year, 9 months ago said:
This is a really good, basic French-style, slow-raosted chicken recipe -- LOVE it :) Thanks for posting it, Gsloper :)

robertg 1 year, 9 months ago said:
You got my mouth drooling,This is a sure keeper and maker, thanks...Bob

peepers 1 year, 9 months ago said:
I love preparing chicken this way. Sometimes I add chopped leeks. Great recipe and thanks for sharing with everyone.

lunasea 1 year, 9 months ago said:
This is a perfect recipe and a great way to prepare chicken. This a total keeper - thanks for the share! =)

gsloper 1 year, 9 months ago said:
Thanks! Enjoy, it's one of my favorites too!