French Chicken in a Pot

February 13, 2010

Deliciously moist chicken that takes only about 20 minutes of prep work, and requires almost no additional attention.

This recipe uses a whole chicken, first browned on the stovetop, then slowly finishes in an extremely low oven (250 degrees). It is cooked in a “dry environment” so that as the juices come out during cooking, they go right back into the chicken undiluted by other flavors.

Issues:

  1. After 2-hours in the oven, I was left with 2 cups of liquid (instead of 3/4 cup); partly because my onion and celery stalk were too big. Next time I’ll measure the chopped celery and onion in a measuring cup so that I end up with concentrated flavor. This time, I reduced it in a pan during the 20-minutes resting time to 1 cup.
  2. 2-hours in closed dutch oven made the skin seam too fatty.

Rating: 5-star.
Cost: $6. A 7-lb chicken serves 4.
How much work? Low.
How big of a mess?  Low.
Start time 4:00 PM. Dinner time 7:00 PM.

Whole chicken cooked in a “dry” dutch oven makes a flavorful, moist, easy meal.


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