French Chicken in a Pot - from the Jan/Feb '08 issue of Cook's Illustrated

3 1/2 - 4 lb bird - takes 1 hour to cook
5 - 6 lb bird takes 2 hours

This recipe is for a 4 1/2 - 5 lb bird.
1 Whole Roasting Chicken - giblets removed, wings tucked under
2 tsp. Kosher Salt or 1 tsp Table Salt
1/4 tsp black pepper, ground
1 Tbls olive oil
1 small Onion, chopped medium (about 1/2 cup)
6 medium garlic cloves, peeled and trimmed
1/2 stalk celery, chopped medium
1 bay leaf
1 medium sprig fresh rosemary (recipe says this is optional - I disagree - this is mandatory!)
1/2 - 1 tsp juice from 1 lemon
I use more than 1 bay leaf, I add extra rosemary too.



Adjust the oven rack to the lowest position, preheat oven to 250°F
Pat the chicken dry with paper towels and season with salt and pepper.

Heat oil in a large Dutch oven over medium heat until just smoking.
Add the chicken, breast side down; scatter the onion, garlic, celery, bay leaf & rosemary around the chicken.
Cook 5 minutes until the breast is lightly browned.  
With a wooden spoon inserted into the cavity of the bird, flip it over so that the breast is up and cook 6 - 8 minutes until all the vegetables are well browned.

Remove the Dutch oven from the heat and place a large sheet of tinfoil over the pot and cover tightly with a lid - you don't want any steam escaping. 
Transfer the pot to the oven and cook until an instant read thermometer registers 160°F in the thickest part of the breast and 175° in the thickest part of the thigh - about 80 - 110 minutes (mine takes longer 2 to 2 1/2 hours in my oven, though I never actually take the temperature but I have a fear of meat being under cooked... even though I do, this has never turned out dry.)

Transfer the chicken to a carving board and tent with foil, let it rest 20 minutes - this allows the juices to re-distribute in the bird.

Meanwhile, strain the chicken juices from the pot through a fine mesh strainer into a fat separator, pressing on the solids to extract the liquids; discard the solids.
You should have about 3/4 cup of juices.
Allow the liquid to settle for about 5 minutes, then pour into a saucepan over low heat.  

Carve the chicken, adding any accumulated juices to the saucepan.  Stir the lemon juice into the jus to taste.  Serve the chicken and pass the jus at the table. 




This recipe has never failed me. It is always delicious and is so simple to make that it's become a staple for us.