Chicken In A Pot
By: The Cooking App...
Published: Monday, December 20, 2010 - 6:22pm

Ingredients




1 4 ½ to 5 pounds Whole chicken (Organic, preferred)
2 teaspoons of Kosher salt or 1 teaspoon of table salt. Kosher salt 
1/4 teaspoon ground black pepper
1 tablespoon of olive oil
1 about ½ cup small onion, chopped
1 about ¼ cup small stalk celery, chopped 
6 mediums garlic cloves, peeled and trimmed
5 smalls bay leaves
4 sprigs thyme or rosemary (optional)
1/2 lemon juice

Preparation

1 Adjust oven rack to lowest position and pre- heat oven to 250 degrees 2 Rinse chicken under cold water and pat dry. Season well with salt and pepper on each side 3 Heat olive oil in large Dutch Oven (9 quarts), over medium heat. Do not allow oil to smoke 4 Place chicken breast side down. Cook until breast is lightly browned, about 5 minutes 5 Using a wooden spoon inserted into cavity of the bird and flip chicken breast side up, add remaining ingredients except lemon juice, and cook about 6 to 8 minutes 6 Remove from heat. Place a large aluminum sheet over the pot, place the lid on top. This is to ensure a tight seal, so that no vapors escape during the cooking process 7 Transfer the Dutch Oven in your pre heated oven. Cook approximately 1:30 minutes 8 Removed pot from the oven and check the chicken internal temperature (must be at least 160 degrees) 9 Remove chicken and place onto a carving board, tent with foil and allow to rest about 20 minutes 10 Strain chicken juices from the pot through a fine mesh. Place the juices into a fat separator 11 Pour the juices into a saucepan (discard any of the fat left in the separator), add lemon juice and any juices from the carving board.  Cook approximately 5 minutes and serve!

About


Cooking time (duration): 2 hrs
Diet (other): Low calorie, Reduced fat
Number of servings (yield): 4
Meal type: lunch or dinner
Culinary tradition: French