French Chicken in a Pot (America's Test Kitchen)
photo by Chef Hamturo
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2041.16-2267.96 g whole roasting chickens, giblets removed and discarded, wings tucked under back
- 9.85 ml kosher salt (use 1/2 the salt for a kosher chicken) or 4.92 ml table salt (use 1/2 the salt for a kosher chicken)
- 1.23 ml ground black pepper
- 14.79 ml olive oil
- 1 small onion, chopped medium (about 1/2 cup)
- 1 small celery rib, chopped medium (about 1/4 cup)
- 6 medium garlic cloves, peeled and trimmed
- 1 bay leaf
- 1 medium fresh rosemary sprig (optional)
- 2.46-4.92 ml lemon juice
directions
- Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper.
- Heat oil in large (5- to 8-quart) Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
- Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
- Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat.
- Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.
Questions & Replies
Reviews
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I love this chicken recipe! It was exactly what I was looking for, and ATK is so reliable. One word of caution about rosemary: just use a small sprig, about 3 inches long. I found out the hard way that it easily overpowers the other flavors in the dish. In fact, the first time I made this I didn't use any rosemary and preferred it to the taste with the herb.<br/>This is one easy dish that will make you look like a gourmet French cook!
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Wonderful! I had a 5 lb. roaster and after cooking for 1.5 hours it still wasn't done and my family started circling me and out of fear I rasied the temp to 350 degrees and cooked 20 more minutes and it was done and absolutely delicious. I was not allowed to tent for 20 minutes due to a hungry bunch of people but I will definately make this again and again and maybe add carrots. Thanks for posting.
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I had a cut up whole chicken and used it in this recipe. Also added some wine. A splash of white right before putting in oven. All I can say is "superbe". Served with mashed potatoes over which we drizzles some of the dripping juice. Added some sliced tomatoes that were dressed with oil,red wine vinegar, s&p, and some Herbs de Provence (just a smidge). Accompaniment was a glass of some French red wine. Vive la France!
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