Chick Farm Recipe Collection
Chicken In a Pot
Chicken In a Pot

Old-fashioned roasted chicken with vegetables.

1 whole chicken (4-5 lb)
Salt & pepper
2 tbs vegetable oil
1 onion
1 celery rib
1 lb carrots
6 garlic cloves, minced
1 cup white wine
1 cup chicken stock
1 1/2 lbs potatoes
2 tbs unsalted butter
1 tbs fresh chives, chopped

Adjust oven rack to lower-middle position and heat oven to 350F. Pat chicken dry. Using fingers, loosen skin from breasts and legs of chicken. Rub 1 tsp salt and 1/2 tsp pepper all over chicken and underneath skin. Tuck wings behind back and tie legs together with kitchen twine. Heat 1 tbs oil in Dutch oven over medium-high heat until just smoking. Add chicken, breast-side up, and cook until back is lightly browned, 3-4 minutes. Transfer chicken to plate.

Peel and halve onion, leaving root end intact. Halve celery rib crosswise. Peel carrots and cut into 1-inch chunks. Add remaining oil, onion, celery, and carrots to empty pot and cook until browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add wine and broth and bring to boil.

Arrange chicken, breast-side up, on top of vegetables. Cut potatoes into chunks, season with salt and pepper, and arrange in pot around chicken. Transfer pot to oven and cook, covered, until thigh meat registers 175 degrees, 50 to 70 minutes.

Remove pot from oven and transfer to wire rack. Remove lid and tent pot loosely with foil; let rest 20 minutes. Carefully transfer chicken to carving board. Using slotted spoon, transfer vegetables to serving platter, discarding onion and celery. Let sit 5 minutes, then strain and skim sauce. You should have about 2 cups of sauce; if you have less, supplement with chicken stock. Whisk butter and chives into sauce and season with salt and pepper. Carve chicken and serve, passing sauce at table.

Yields: 4 Servings

Cook's Country, Feb/Mar 2009