If you like crispy skin on your chicken, feel free to go ahead and skip this post.
This recipe's method basically steams the chicken in the oven to create the most succulent poultry you could imagine. Chicken that tastes like chicken, novel concept! Not to mention the heavenly jus rendered from the process.
The second best part of this recipe is how amazing your house will smell while making it.
French Chicken in a PotServes 4
1 (4 1/2 - 5 lb) roasting chicken
2 tspn kosher salt
1/4 tspn pepper
1 tbsp olive oil
1 small onion, chopped
1 celery stalk, chopped
6 whole garlic cloves, peeled & trimmed
1 bay leaf
1 med. rosemary sprig (I used thyme)- optional
1/2 - 1 tspn fresh lemon juice
Heat oven to 250. Pat chicken dry and season with salt and pepper. Heal oil in dutch oven over med. heat until just smoking. Add chicken, breast side down, scatter onion, celery, garlic, bay leaf and herb (if using) around chicken. Cook until breast is lightly browned, about 5 minutes.
Using tongs inserted in cavity, flip breast side up and cook until chicken and veggies are well browned, 6-8 minutes.
Remove dutch oven from heat; place large sheet of foil over pot and cover tightly with the lid. Transfer pot to oven and cook until thermometer reads 160 degrees in the breast. and 175 degrees in the thickest part of the thigh (80-110 minutes).
Transfer chicken to carving board, tent w/foil and let rest for 20 minutes. Meanwhile, strain juices from pot through a fine mesh strainer into a fat separator. Discard solids, you should have about 3/4 cup juices. Allow liquid to settle 5 minutes, then pour into a sauce pan over low heat. Carve chicken, adding accumulated juices to the saucepan. Stir lemon juice into jus to taste.
4 comments:
I honestly don't care if the skin is crispy or not, because I don't eat the skin. I know - blasphemy. But the husband doesn't either. The only one who's interested in skin is the dog. And he'll eat it whether it's crispy or not.
I'll nibble on crispy skin if it's in front of me, but I won't cry about it if it isn't there. :) This recipe is all about the "inner beauty" of the chicken- LOL!
What a fabulous way to prepare chicken!
I like doubling the rosemary and bay leaf typically, but last night I made it with herbs de provence rubbed under the skin. It came out nicely.
I originally saw this recipe on America's Test Kitchen. I plan on putting a fennel bulb in for the celery one of these times.
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