By blucoat on January 14, 2009
Photo by Chef Hamturo
Photo by Chef Hamturo
"Roasting a whole chicken in a covered pot is a classic French technique where the meat turns out juicy, intensely flavourful, and especially tender and also creates a rich jus top serve with the chicken. This recipe is from America's Test Kitchen and was published in "Cook's Illustrated Magazine" (Jan. 2008). The cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup."
Serving Size: 1 (242 g)
Servings Per Recipe: 4
"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.
This is one easy dish that will make you look like a gourmet French cook!"
"This is by far the best roast chicken. I have made it many many times because it is my family's favorite chicken recipe. The last time I made it I added about 1/4 cup of white wine and 2 tbl. of dijon mustard and two springs of thyme just before putting in the oven. It was heavenly."
"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."
"I've prepared this well over a dozen times. This is my go-to recipe when I cook a whole Chicken and when I don't use my rotisserie. A huge hit with my lady and guests. Just absolutely juicy and succulent. 5 Stars all the way!!"
"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!"
"I used a humongous, 7 1/2 lb chicken, to baptize my brand new 6 1/2 qt enameled cast iron
dutch oven. I brined the bird first, for about two hours, and removed it from the pot after browning on all sides, so that I could caramelize the veggies, completely cooking off all their moisture. I used 40 cloves of peeled garlic, too! I cooked the bird for two hours, then, after removing it to a cutting board to rest, I added 1/2 cup of white wine to the jus and reduced it by half. I pressed the jus through a fine mesh strainer and defatted it.
It was spectacular!"
"This was real good! I just purchased a Lodge Dutch Oven and this was a perfect meal to cook in it! The chicken came out moist and flavorful, just as others described. I followed the recipe as directed plus added some wine to the pot before putting it in the oven as others suggested. I also added some thyme to the dish broth before thickening it for gravy. (Thyme and wine are two of my favorite cooking ingredients!) I think next time I will forgo the extra lemon juice because my husband is not fond of lemons. The broth will stand nicely on its own though, so this will not be a problem! Thanks for sharing!"
"This is my first roasted chicken, and it is a hit!!!
My bird was only 3 1/4 lbs, so I roasted it for an hour. Fearing the meat not cooked, I then cranked the oven up to 450 for 15 minutes.
Juicy, perfectly done, fall-off-the-bone chicken!!!"
"I like this recipe a lot , delicious, and I have with crusty artisan bread, steamed green beans, roasted potato/carrots. today I am doing the largest chicken to date at 6 lbs in my 7 qt. dutch oven cuisinart. you get a lot of wonderful pan juices with this recipe for juicy tasty chicken. sometimes I put the carrots and potatoes right in the pot and cook them, but not enough room today. a classic dish my friends."