Chicken In A Pot

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)

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!

Tools

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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

Yield:

4

Added:

Monday, December 20, 2010 - 6:22pm

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