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

Slow roasting makes for a deliciously moist chicken.

1 whole chicken (4-5 lb)
2 tsp kosher or sea salt
1/4 tsp ground pepper
1-2 tbs olive oil
1/2 cup chopped onion
1/4 cup chopped celery
6 whole garlic cloves, peeled
1 bay leaf
1 fresh rosemary sprig
1/2 to 1 tsp lemon juice

Adjust oven rack to lower-middle position and heat oven to 250F. Pat chicken dry and season inside and out with the salt and pepper.

Tuck wings behind back and tie legs together with kitchen twine. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, breast-side down. Scatter onion, celery, garlic, bay leaf, and rosemary around the chicken. Cook until breast is lightly browned, about 5 minutes. Remove pot from heat.

Using a wooden spoon inserted into cavity of bird, flip chicken breast side up. Place a large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook for 1 1/2 to 2 hours, or until done.

Transfer chicken to carving board, tent with foil, and let rest for 15 to 20 minutes. Meanwhile, strain juices from the pot into small sauce pan and add lemon juice. Keep sauce warm. Carve chicken and serve, passing sauce at table.

Yields: 6 Servings

Cook's Illustrated