Easy Chicken in a potSubmitted by: SFPAINTER
IntroductionIf, like me, you don't own and don't want to own a crock pot, here's a delicious French way to do chicken in a pot. Guaranteed, once you make it you will make it again and again!!! If, like me, you don't own and don't want to own a crock pot, here's a delicious French way to do chicken in a pot. Guaranteed, once you make it you will make it again and again!!!
1 Whole Roasting Chickent (4 1/2 to 5 lbs. giblets removed and discarded, wings ducked under back.
2 tsp kosher salt or 1 tsp table salt
1/4 tsp ground black pepper
1 TBS olive oil
1 small oninon chopped medium (about 1/2 cup)
1 small celery stalk, chopped medium ( about 1/4 cup
6 medium garlic cloves, peeled & trimmed
1 bay leaf
1 medium sprig fresh rosemary (optional)
1/2-1 tsp juice from 1 lemon
Remove giblets from chicken & dispose or simmer in water for use in a gravy later. Wash chicken inside and out and pat dry w/ a paper towel. Season with salt and pepper (Don't forget to put some in the chicken cavity).
In Dutch Oven heat Olive oil over medium heat until just smoking. Add the chicen breast side down, scatter the onion, garlic bay leaf and rosemary around the chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted int the cavity, flip the chicken breast side up. Cook until chicken & vegetables are well browned, 6 to 8 minutes. Remove Dutch Oven from heat, place a large sheet of heavy duty foil over the pot and cover tightly with lid. Transfer pot to the oven cook until instant thermometer is 160 in thickest part of the breast and 175 in thickest part of the thigh, approximately 80 to 110 minutes.
Transfer chicken to carving board, tent w/ foil and let rest for 20 minutes.
While chicken is resting strain the juices from the pot through a fine mesh strainer into a fat separator, pressing on the solids to extract as much liquid as possible. Discard the solids. Allow liquid to settle for 5 minutes poor juice, being careful to not include the fat, into saucepan over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir in lemon juiice to taste. Serve chicken passing the au jus. 6 to 8 servings.
NOTES: You can tweak this in several ways. I use a medium onion & celery stalk because I think it adds more taste. I also trhow the squeezed lemon into the cavity to give off more of its flavor and use a bit less lemon in the end.
I also cut back on salt because I feel there's too much sodium in the recipe.
Covering the pot with foil, prevents steam from getting out helping chicken to cook in its own juices. Even if you feel your pot is tight lidded, I recommend still using the foil as "insurance."
The great part of the recipe is it is relatively short preparation time and once in the oven you can forget it untl the timer goes off!!
Number of Servings: 8
Recipe submitted by SparkPeople user SFPAINTER.
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I wouldn't change a thing on this recipe but think I didn't brown the chicken enough. This would just make the presentation better. The sauce that you end up with is a killer. I thickened it a bit with a corn starch "slurry" so that it would stick to the buttered noodles I served with it. Yummo - 5/18/08