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Pittsburgh, PA
(724) 290-5679
amanda.hertweck@gmail.com
French Chicken In A Pot
Cooking Time
1 hour 40 min to 2 hours 10 min
Yields
4
Ingredients
1 (4 1/2 - to 5-pound) whole chicken, giblets discarded
2 teaspoons kosher salt
1/4 teaspoon pepper
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 small celery rib, chopped
6 garlic cloves, peeled and smashed
1 bay leaf
1 sprig fresh rosemary (optional)
1/2 - 1 teaspoon lemon juice
Directions
1. Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels, tuck wings behind back, and sprinkle with salt and pepper. Heat oil in Dutch oven over medium heat until just smoking. Add chicken, breast side down, and scatter onion, celery, garlic, bay leaf, and rosemary, if using, around chicken. Cook until breast is slightly browned, about 5 minutes. Using wooden spoon inserted into cavity of chicken, flip chicken breast side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
2. Off heat, place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook chicken until breast registers 160 degrees and thighs register 175 degrees, 1 hour and 20 minutes to 1 hour and 50 minutes.
3. Transfer chicken to carving board, tent with foil, and let rest for 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing non solids to extract liquid; discard solids. Let juices settle for 5 minutes, then pour into small saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Season jus with lemon juice to taste. Serve chicken, passing jus separately.
Notes
Use a Dutch oven that holds 6 quarts or more for this recipe; the pot should have a tight-fitting lid. The amount of jus will depend on the size of the chicken. For every 1/4 cup of jus, season it with about 1/4 teaspoon of lemon juice.
Pairs nicely with roasted carrots and potatoes.