The Recipe
French Chicken in a Pot (America's Test Kitchen)
10
Ingredients
DESCRIPTION
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.
INGREDIENTS
- 1 (4 1/2-5 lb) whole roasting chickens, giblets removed and discarded, wings tucked under back
- 2 teaspoons kosher salt (use 1/2 the salt for a kosher chicken) or 1 teaspoon table salt (use 1/2 the salt for a kosher chicken)
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 small onion, chopped medium (about 1/2 cup)
- 1 small celery rib, chopped medium (about 1/4 cup)
- 6 medium garlic cloves, peeled and trimmed
- 1 bay leaf
- 1 medium fresh rosemary sprig (optional)
- 1/2-1 teaspoon lemon juice
DIRECTIONS
NUTRITION
| Calories | 1,148 | 57% | |
| Cholesterol | 373 | 124% | |
| Carbohydrates | 3 | 1% | |
| Fat | 84 | 108% | |
| Protein | 88 | 176% |
