Recipe

French Chicken In A Pot Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 10 months, 2 weeks ago Gleaned from cooksillustrated.com, they explain that a dry roasting "environment" allows juices that come out of the chicken to be reabsorbed, undiluted by other flavors. It DOES make sense... Prep:20m Cook:90m Servings:4	Lacrenshaw
	chicken onion celery garlic

Does this look good? Yeah! / Nope

Fans

joe1155

juels

bobbyc0117

binky67

donman

rottman

jenniferby

gagagrits

bluewatera

Ingredients

1 whole roasting chicken (4 1/2 to 5 lbs.), giblets removed

2 teaspoons Kosher salt OR 1 teaspoon table salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

1 small onion, chopped

1 small celery stalk, chopped

6 medium garlic cloves, peeled and trimmed

1 bay leaf

1 medium sprig fresh rosemary, optional

1/2 to 1 teaspoon juice from 1 lemon

Directions

Adjust oven rack to lowest position and heat oven to 250 degrees F.

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 around chicken.

Cook until breast is lightly browned, about 5 minutes.

Using a wooden spoon in the cavity of the chicken, flip the bird over and cook until chicken and vegetables are well-browned, 6 to 8 minutes.

Remove Dutch oven from heat, place large sheet of foil over the pot and cover tightly with the lid.

Transfer pot to oven and cook until done about 80 to 110 minutes OR until breast reaches 160 degrees and thigh reaches 175 degrees.

Remove from oven.

Transfer chicken to carving board and tent with foil for 20 minutes.

Strain chicken juices from pot into a fat separator (should have 3/4 cup).

Allow liquid to settle for 5 minutes then pour into saucepan 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

donman 10 months, 2 weeks ago said:
Great recipe! :)

joe1155 10 months, 2 weeks ago said:
This sounds amazing!

ttaaccoo 10 months, 2 weeks ago said:
Perfect! 5555 thanks lots! trish

juels 10 months, 2 weeks ago said:
How interesting! I have to try this! 5 forks!

lacrenshaw 10 months, 2 weeks ago said:
Thanks so much, don! I hope you enjoy it.. thanks for your five, my friend.
Lorraine

lacrenshaw 10 months, 2 weeks ago said:
You know, joe, it does sound amazing; but if you think about it, it makes perfect sense to allow the chicken to re-absorb its own juices, doesn't it? Maybe the French think about what they're doing more than we do... I don't know! I am dying to try this one pretty quickly. Let me know how you like it after you make it too. Thanks for your five, joe.
Lorraine

lacrenshaw 10 months, 2 weeks ago said:
I'm looking forward to getting a chicken in my pot, trish.. Thanks for your five and enjoy!
Lorraine

lacrenshaw 10 months, 2 weeks ago said:
Oh, julia! Doesn't this just sound terrific? Perhaps we need to start thinking like the French. The explanation makes compete sense to me.. NOW. Thanks for your five, julia.
Lorraine

jenniferbyrdez 10 months, 2 weeks ago said:
Love this. Slow is best baby.

bobbyc0117 10 months, 2 weeks ago said:
Lorraine, All I can say is WINNER WINNER CHICKEN DINNER. 5 from me

gagagrits 10 months, 2 weeks ago said:
Sounds really good need to try this one....:)

bluewaterandsand 10 months, 2 weeks ago said:
Awesome. I can just smell this one, yum.

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