Did someone say chicken?
In case you couldn’t tell by previous posts, my family eats a lot of chicken. Let me rephrase that – Troy eats a lot of chicken, I eat some chicken, and Sage is a vegetarian. But, Troy’s a hearty eater thanks to his former bodybuilder lifestyle, and we manage to down the equivalent of one to two birds each and every day.
Back in November, I started buying whole birds instead of the skinless, boneless chicken breasts that we were used to getting. Granted, I had no idea what to actually do with said birds at the time (and what is up with those paper packages of guts that are always stuffed in their cavities?!)! But, when you have a fridge with six taking birds taking up valuable real estate and a hungry husband, you quickly figure things out. In this post, I shared a recipe for a simple roasted chicken that literally takes 30 seconds of prep. And, in this post, I offer up a short video tutorial instructing one how to quickly quarter a whole roasted chicken.
While roasted chicken is a super easy dinner fix, it – like anything eaten in excess – gets old quickly. That’s where this chicken in a pot recipe comes in. It’s an uncomplicated alternative to roasted chicken that requires a bit more prep, although some of it is negated by the shorter oven preheat time.
Plus, you get a great au jus, which will turn into a delightful chicken-flavored Jell-O once refrigerated.
I believe that Julia Child would call it an aspic. Regardless of what you call it, it’s actually pretty damn tasty, so long as you don’t stuff it with pineapple pieces and fold in sweetened whipped cream.
Here’s the recipe, although it’s meant to be broken. Oh, and be sure to view the short video tutorial that follows to see me in action! (If you dig the video, I’d love it if you’d like, comment, and/or share it. Just sayin’). Salut!
Here’s the recipe.
Chicken in a PotPrint Recipe
- 1 whole chicken
- 2-3 cloves garlic, peeled
- 1/2 a medium onion, chopped
- 1-2 stalks celery, chopped
- 1 or 2 bay leaves
- a sprig of rosemary
- freshly cracked pepper
- 1 glug extra virgin olive oil
- fresh lemon juice from up to half a lemon
Preheat oven to 250°F. Coat the chicken with a fairly liberal amount of salt and pepper.
Place a dutch oven on a burner and set the flame to medium-high. When hot, pour in the olive oil. Add the chicken (breast side down), then toss in the onion, celery, garlic, bay leaves, and rosemary between the sides of the pot and the chicken. Cook undisturbed for seven minutes or so, until it takes on a lightly golden shade. Flip the bird over, give the vegetables a light stir, and cook for an additional five minutes.
Turn off the burner and cover the dutch oven with aluminum foil (shiny side down). Place the lid on top of the foil and place the pot in the oven. Cook for 1.5 hours.
Remove from oven and place the chicken on a carving board. If there is any doubt as to its doneness, feel free to temp it - it should register at least 165°F in the meatiest part of its thigh. Tent lightly with foil and let rest for 20 minutes.
Pour the liquid in the pot into a fat separator and press out the liquid that's trapped inside the now mushy vegetables. Let sit for a few minutes, then pour the jus (but not the fat) into a small saucepan set over to a low flame. Add a small amount of lemon juice, to taste. When hot, remove from heat.
Once the chicken has rested, quarter or carve it, and serve with the au jus. Salut!
Just FYI, every single thing in this recipe - excluding the bird and oil - is essentially optional. Yes, it will taste better if you follow it to a T, but if you don't have fresh rosemary laying around, it's not worth making a grocery store run. That is all.