IT IS TIME!
Used as a mood elevator, used as a flu or cold fighter, used as a quick prep, low and slow nose teaser. If you are hanging around home for a couple of hours, this is the recipe for you. It comes to the table so juicy and moist and healthy. I feel better already! You gotta try this:
French Chicken in a Pot
America’s Test Kitchen-Best Recipes 2009
1 (4 1/2 pound ) roasting chicken, giblets discarded
2 tsp. kosher salt
1 tablespoon olive oil
1 small onion, chopped
6 cloves garlic
1 celery rib, chopped
1 bay leaf
1 medium fresh rosemary sprig
1/2- 1 tsp. fresh lemon juice
Preheat oven 250 degrees, with the rack to the lowest position
Pat chicken dry, season with salt and pepper. Heat the oil in a dutch oven until shimmering. Place chicken breast side down. Scatter onion, garlic, celery, bay leaf and rosemary around the chicken. Brown lightly, about 5 minutes, flip chicken onto its’ back and continue to brown about 5-6 minutes longer. Off heat, cover the pot with a large sheet of aluminum foil, then place a tight fitting lid over the foil. Transfer the pot to the lower rack in the oven and bake until instant read thermometer registers 160 degrees when inserted into the thickest part of the breast and 175 degrees inserted into the thickest part of the thigh. Cook time is between 80 and 110 minutes. After removing chicken from pot, tent it for 20 minutes with foil and let rest. Strain the accumulated juices, separating the fat. Place juices in a saucepan, heat over medium heat, add lemon juice to the sauce and serve with the carved chicken.