| Cuisine: French | Type: Main Course | Serves: 4-6 |
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Source:
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America's Test Kitchen TV |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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1 whole roasting chicken (4-1/2 to 5 pounds) giblets discarded, wings tucked under back 2 tsp. kosher salt 1/4 tsp. freshly ground black pepper 1 tbs. olive oil 1 small onion, chopped medium (1/2 cup) 1 small celery stalk, chopped medium (1/4 cup) 6 medium garlic cloves, peeled and trimmed 1 bay leaf 1 medium sprig rosemary 1/2 to 1 tsp. lemon juice (to taste) |
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Instructions:
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1. Adjust oven rack to lowest position and preheat oven to 250°F. 2. Wash chicken in cold water, trim fat, pat dry and season well with salt and pepper. 3. Heat olive oil in Dutch oven with lid over medium heat until just smoking. Add chicken, breast side down, and add the onion, celery, garlic, bay leaf and rosemary sprig. and brown the chicken lightly, about 5 minutes. 4. Turn chicken by putting a wooden spoon inside to flip it. Cook another 6-8 minutes until the vegetables are well browned. 5. Remove from heat. Cover pot with a sheet of aluminum foil and place the lid on tightly. Put in oven for 90 minutes. Check temperature and cook until the breast is 160°F and the thigh is 175°F. 6. Remove the chicken from the pot and tent with foil to rest -- about 20 minutes. 7. Meantime strain the juices in the pan through a fine mesh into a degreaser and allow to sit for 5 minutes. Pour gently into a saucepan and keep warm while chicken rests. Add lemon juice to taste before serving. 8. Serve chicken with the jus on top. |
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Related recipes:
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None |
2009-10-25